This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Savor the creamy, buttery goodness of Instant Pot Mashed Cauliflower with a delightful garlic twist. This low-carb and keto-friendly alternative to mashed potatoes is a time-saving wonder, all thanks to the Instant Pot. Elevate your side dish game effortlessly!
Join my newsletter and never miss a recipe!
Elevate Your Table with Flavor: Instant Pot Mashed Cauliflower Extravaganza! 🥦✨
This Instant Pot Mashed Cauliflower enchants with its creamy, garlicky allure – a dreamy low-carb, and keto alternative to mashed potatoes. Plus, let's not forget the beauty of less time in the kitchen and fewer dishes!
As Thanksgiving approaches, I'm deep in menu-planning mode, prioritizing quick and easy dishes due to ongoing health considerations. My beloved Roasted Garlic Mashed Cauliflower has won hearts, but I yearned to make it even more accessible – quick, with fewer dishes. Sound like a win?
Customize to your heart's content! Add parmesan for flair, experiment with onion powder and sour cream, or go wild with shredded cheddar and bacon crumbles. The possibilities are endless.
From a cauliflower hater turned enthusiast, I assure you this recipe is a game-changer for keto enthusiasts coexisting with non-keto family members.
Savor precious moments with loved ones while keeping kitchen time to a minimum. Whether for a holiday feast or a swift weeknight accompaniment, this Instant Pot Mashed Cauliflower is a must-try!
Ready to showcase your kitchen prowess? Snap a pic and join the fun! Share it on social media with the hashtag #BobbisKozyKitchen. Let's spread the delicious vibes together! 📸🍴
In This Post
🥘Instant Pot Mashed Cauliflower Ingredients
These are the ingredients necessary to make Instant Pot Mashed Cauliflower.
- Cauliflower - When selecting a large head of cauliflower select around 3 lbs, choose one with tight, compact florets, a firm and heavy feel, and a vibrant white color. Avoid any signs of discoloration, browning, or soft spots for the freshest and most substantial cauliflower.
- Chicken Bone Broth - I use my homemade bone broth but you can use store-bought or vegetable broth to keep this vegetarian.
- Garlic - I use raw garlic cloves in this for the ease of the recipe but if you want to really amp up the flavor you can roast a whole head of garlic and add it to the cauliflower before you blend it.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instant Pot Mashed Cauliflower Instructions
This is a basic breakdown of the steps involved in making Instant Pot Mashed Cauliflower. You will find the full directions in the recipe card at the bottom of the post.
Place 1 1/2 cups of bone broth into the bottom of the Instant Pot.
Place the trivet into the pot and put the cauliflower florets and garlic cloves on the trivet.
Add the cream cheese, butter, 1/4 cup of the heavy cream, salt, and pepper.
Blend using an immersion blender or hand mixer.
Helpful Hint: 💡: To enhance the flavor profile, consider roasting the garlic cloves before adding them to the Instant Pot. This simple step intensifies the garlic's rich, nutty notes, elevating the overall taste of your Instant Pot Mashed Cauliflower.
🍽Equipment
This is the equipment you will need to make Instant Pot Mashed Cauliflower.
Storage
Refrigerator:
Store leftover Instant Pot Mashed Cauliflower in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezer:
For longer storage, freeze the mashed cauliflower in a freezer-safe container or resealable bags. Ensure it's tightly sealed to prevent freezer burn. It can be stored for up to 2-3 months.
Reheating from the Freezer:
Thaw overnight in the refrigerator.
Reheat on the stovetop or in the microwave until fully warmed.
Give it a good stir to restore its creamy texture.
Pro tip: Consider portioning the mashed cauliflower into smaller containers before freezing for convenient individual servings.
💭Top tip
To control the thickness of your mash, gradually add the heavy cream while blending. Start with a quarter cup and adjust until you achieve your desired texture. This way, you have full control over the creaminess of your Instant Pot Mashed Cauliflower!
FAQ about Instant Pot Mashed Cauliflower
Absolutely! Prepare the recipe up to the mashing stage, then refrigerate. Reheat and blend in additional cream before serving.
Opt for full-fat, unsweetened Greek yogurt or sour cream as keto-friendly alternatives to cream cheese.
Yes, this dish freezes well. Portion into airtight containers, leaving space for expansion, and freeze for up to 2-3 months.
Related Recipes
Looking for other easy side dish recipes like this? Try these:
- Easy Creamed Spinach
- Mashed Butternut Squash
- Garlic Herb Mushrooms
- Parmesan Pesto Roasted Cauliflower
- Hasselback Zucchini
- Low Carb Brown Sugar Chile Roasted Acorn Squash
Pairing
These are my favorite dishes to serve with Instant Pot Mashed Cauliflower:
- Keto Maple Mustard Roasted Turkey Breast
- Boneless Rib Roast with Roasted Garlic and Herbs
- Keto Salisbury Steak with Mushroom Gravy
- Bacon Wrapped Honey Mustard Pork Loin
- Keto Roast Chicken
- Parmesan Crusted Salmon
Instant Pot Creamy Garlic Mashed Cauliflower
Ingredients
- 1 1/2 cups chicken bone broth homemade or store-bought
- 2 heads cauliflower cut into florets
- 6 cloves garlic
- 4 ounces cream cheese cubed and room temperature
- 1 stick unsalted butter cubed and at room temperature
- 1/2 cup heavy cream
- pink salt
- fresh cracked black pepper
- Fresh chopped chives for garnish optional
Instructions
- Place 1 1/2 cups of bone broth into the bottom of the Instant Pot.
- Place the trivet into the pot and put the cauliflower florets and garlic cloves on the trivet.
- Place the lid on the instant pot and make sure the pressure release valve is set to sealing. Cook on high pressure for 3 minutes.
- Perform a quick pressure release, and crack the lid open slightly. Allow to stand for 3 minutes.
- Carefully drain the cauliflower and garlic and return them to the pot, mashing slightly with a potato masher.
- Add the cream cheese, butter, 1/4 cup of the heavy cream, salt, and pepper, and blend using an immersion blender or hand mixer. Add the additional heavy cream until you get to your preferred consistency.
- Taste and adjust seasoning.
- Sprinkle with chopped chives.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Leave a Reply