Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into florets)
  • 1 tablespoon olive oil
  • 1 garlic clove (minced)
  • 1/2 cup chicken stock (substitute vegetable for vegan)
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar

Instruction

  • Turn the Instant Pot to the sauté setting and add the olive oil and garlic. Sauté for 1 minute.
  • While the garlic sautés, mix the broth, mustard, salt, pepper and vinegar in a bowl until smooth.
  • Add to the Instant Pot along with the cauliflower and mix so the cauliflower is coated.
  • Pressure cook on high for 5 minutes and use the quick release to release the pressure when done.
  • Turn the Instant Pot to the sauté setting and simmer 2-3 minutes for the liquid to evaporate, or skip this step and serve immediately.