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Instant Pot Mashed Cauliflower

You won't even miss the potatoes with these creamy, melt-in-your-mouth cauliflower mashed potatoes. Made even easier with the instant pot!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Pressurizing 10 minutes
Total Time 25 minutes
Servings 4 People, as a side
Calories 165kcal
Author Taylor Kiser


  • Instant pot


  • 1 Tbsp Olive oil
  • 1/2 Large onion, roughly chopped
  • 2 tsp Fresh garlic, minced
  • 1/2 Cup Chicken stock
  • 1 1/2 Lbs Cauliflower, cut into florets (the weight is the florets only, not the whole head of cauliflower)
  • 1/4 Cup Full-fat cream cheese
  • 3/4-1 tsp Sea salt, to taste
  • 1/2 Cup Parmesan cheese, grated and very tightly packed (2oz)


  • Heat the olive up on sautee mode and add the onion, cooking until it just begins to soften, about 5 minutes. Add in the garlic and cook another minute
  • Pour the chicken stock into the Instant Pot and place a large steamer basket inside. Add in the cauliflower.
  • Cover, making sure the vent is set to sealing, and cook on manual pressure for 2 minutes.
  • Once cooked, do an instant steam release and place the cauliflower into a blender. Drain the chicken stock into a sink and add the onions into the blender, along with the cream cheese.
  • Pulse until desired texture is reached - don't puree or it will turn into soup!
  • Transfer to a bowl and stir in the cheese.



Calories: 165kcal | Carbohydrates: 7g | Protein: 8.3g | Fat: 12.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.8g | Cholesterol: 26mg | Sodium: 790mg | Potassium: 295mg | Fiber: 2.2g | Sugar: 2.8g | Vitamin A: 6IU | Vitamin C: 60mg | Calcium: 20mg | Iron: 4mg