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!
Servings 4 People, as a side
- 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