Instant Pot Mashed Cauliflower
This Instant Pot mashed cauliflower is creamy, garlicky, and low carb. It’s a fast and healthy side dish that satisfies your comfort food cravings.
This mashed cauliflower checks all the boxes: it’s easy, satisfying, and healthy. While it’ll never truly replace mashed potatoes (because… mashed potatoes), it comes pretty darn close.
Creamy, buttery, garlicky—exactly what you want in a pile of mashed anything. And naturally, it’s gluten free too.
I’ve been on a bit of a health kick lately. The kind where you drink water like it’s your full-time job and actually look at labels. So, I’m on a mission to remake all my favorite comfort foods into healthier, low carb versions that don’t taste like cardboard.
This mashed cauliflower is like a cozy blanket for your chicken thigh or breaded cutlet. You’ll barely miss the spuds. Maybe.
Gather Your Ingredients
- Head of cauliflower
- Chicken broth or water (or vegetable broth)
- Sour cream
- Garlic
- Butter
- Salt & pepper
- Chives and/or parsley
How to Make Instant Pot Mashed Cauliflower
- Chop up the cauliflower: remove the stem and cut into florets. The florets mash up the best (leave the stems for another recipe).
- Add cauliflower and garlic to the Instant Pot with about 1 cup of chicken broth. You can also use water but the chicken broth adds extra flavor!
- Seal the lid, set it to High Pressure, and cook for 6 minutes.
- Quick release the pressure and carefully drain out the chicken broth.
- Toss in the butter, sour cream, salt, and pepper.
- Mash it all up until smooth and creamy. Use a hand masher, immersion blender, or food processor—whatever floats your boat.
- Sprinkle with chives or parsley (fresh or dried) and a little extra butter if you’re feeling wild.
Recipe Tidbits
Use what you’ve got to mash it—immersion blender, food processor, or just a regular ol’ hand masher. I go for the hand masher because it’s less clean-up and I am not here to wash extra stuff. Bonus: cauliflower doesn’t get weird or gummy like potatoes if you mash it too long, so no stress.
This is one of those recipes that’s best right away, hot and steamy, topped with your meat of choice. But if you have leftovers, they hold up well. Just store in an airtight container and reheat in the microwave. Still good, still cozy.
Instant Pot Mashed Cauliflower
Equipment
- Instant Pot
- Potato Masher
- Food Processor, Immersion Blender optional
Ingredients
- 1 head of cauliflower, stem removed, chopped
- 1 cup chicken broth or water
- 2 cloves garlic, minced
- 2 tbsp butter, plus extra for serving
- ¼ cup sour cream
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- sprinkling of chives and parsley, for serving
Instructions
- Chop up the cauliflower: remove the stem and cut into florets.
- Add cauliflower and garlic to the Instant Pot with about 1 cup of chicken broth.
- Seal the lid, set it to High Pressure, and cook for 6 minutes.
- Quick release the pressure and carefully drain out the chicken broth or water.
- Toss in the butter, sour cream, salt, and pepper.
- Mash it all up until smooth and creamy. Use a hand masher, immersion blender, or food processor.
- Sprinkle with chives and/or parsley (fresh or dried) and a little extra butter.