Go Back
+ servings
Print Recipe
5 from 3 votes

Instant Pot Cauliflower Mash Potatoes

Instant Pot Cauliflower Mash Potatoes recipe made in the pressure cooker with made from scratch vegetable broth - vegetarian
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Course: Side Dish
Cuisine: American
Keyword: Cauliflower, instant pot
Servings: 4 people
Calories: 283kcal
Author: Aprilgolightly


  • 1 Cauliflower Head
  • 6 ounces Parmesan Shredded
  • 1 Tbsp Low Fat Sour Cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Clove Garlic
  • Chives for garnish


  • Start by making your own vegetable broth with saved extra veggie cuttings from the freezer or use the green part of the head of cauliflower.
  • Put the instant pot on soup for 25 minutes with the 4 cups of water and the frozen cuttings or the green part of the head of cauliflower.
  • Once the steam release naturally, strain the veggies and keep the veggie broth.
  • Put the veggie broth into the instant pot again and add in the cauliflower head.
  • Put the instant pot on rice for 2 minutes on low pressure.
  • Let the instant pot vent naturally.
  • Drain the cauliflower saving the broth for later use in another recipe like ——.
  • In a food processor, dice 1 garlic clove.
  • Once the garlic is chopped up into tiny bits, place the cooked cauliflower, 3 tablespoons of butter, 1 tablespoon of sour cream, 1/2 teaspoon salt, 1/4 teaspoon of black pepper, and 6 ounces of shredded Parmesan cheese.
  • Garnish with chopped chives.


Calories: 283kcal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 1092mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 69.5mg | Calcium: 542mg | Iron: 1mg