Instant Pot Mashed Ranch Cauliflower Food
INSTANT POT MASHED CAULIFLOWER
Instant Pot Mashed Cauliflower is a delicious low-calorie and low-carb side that will substitute perfectly wherever you usually serve potatoes. They're so good, you might just prefer them over their starchy counterparts!
Provided by Joanna Cismaru
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Add the chicken broth and garlic to your Instant Pot. Place the trivet inside the Instant Pot and the cauliflower on top of the trivet. Place the lid on the instant pot and set the valve to seal.
- Cook for 15 minutes on the Steam setting. When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
- Carefully transfer the cauliflower to your food processor, break it up in pieces as necessary. Do not add the liquid. Let the cauliflower rest for 10 minutes so it cools off a bit.
- Add the Parmesan cheese, yogurt, salt and pepper to the food processor and pulse until smooth or until you've achieved the desired consistency.
Nutrition Facts : Calories 123 kcal, Carbohydrate 13 g, Protein 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 431 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® RANCH-FLAVORED MASHED CAULIFLOWER
Flavorful, creamy mashed cauliflower made in the Instant Pot®. Low-carb mashed potato substitute.
Provided by CHOppingTheCarbs
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place cauliflower on a trivet in a multi-functional pressure cooker (such as Instant Pot®). Add chicken broth; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- While pressure is releasing, mix cream cheese, sour cream, butter, and ranch dressing mix together in a small bowl.
- Transfer cauliflower to a large bowl. Add cream cheese mixture and toss to combine. Puree with an immersion blender until smooth and creamy.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 10.3 g, Cholesterol 44.9 mg, Fat 15.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 627.3 mg, Sugar 3.8 g
INSTANT POT® MASHED CAULIFLOWER WITH GARLIC
Using very little liquid, your electric pressure cooker can whip up creamy mashed cauliflower in next to no time. Feel free to add additional Parmesan or any other shredded cheese you like. For a vegan version, use oil in place of butter, skip the cheese entirely, and stir in some nutritional yeast or ground chipotle at the end for additional flavor.
Provided by Just Joely
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 28m
Yield 2
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot and add garlic. Stir until fragrant, about 30 seconds. Add cauliflower; stir until cauliflower is coated in butter and starting to become tender, about 5 minutes. Add broth. Close and lock the lid. Choose high pressure and set timer for 5 minutes. Allow time for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for about 3 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mash cauliflower using a potato masher or stick blender. Stir in Parmesan cheese. Season with salt and pepper.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 24.3 g, Cholesterol 39.3 mg, Fat 14.9 g, Fiber 10.7 g, Protein 12.6 g, SaturatedFat 9.1 g, Sodium 496.2 mg, Sugar 10.6 g
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- Close the lid and set the valve to the SEALING position. Pressure cook on HIGH pressure for 4 minutes.
- Once cooking time is finished, do a QUICK RELEASE. Carefully open the lid and leave partially open.
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- Pour water/broth into the Instant Pot. Place trivet or steamer basket into the pot. Remove the leaves and the core of the cauliflower. Place the entire head on top of the trivet. Alternately you can cut the cauliflower into florets.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 15 minutes for a whole head of cauliflower or 4 minutes for florets.
- Remove the cauliflower and discard the liquid. Place cauliflower back into the pot. Stir in the butter and ranch dressing mix. Use a potato masher* to mash the cauliflower. I chose to leave mine a little chunky because I like the texture. You can also puree the cauliflower in a food processor or a blender. If you want the cauliflower a little creamier stir in the milk or cream.
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