Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower florets
  • 6 slices bacon, chopped
  • 1/4 cup onion (or half an onion)
  • 1 tbsp butter
  • 4 oz cream cheese, softened (full fat or 1/3 less fat)
  • 1 tsp extra virgin olive oil
  • 1 cup shredded cheddar cheese
  • 3 cups chicken broth or chicken stock
  • 1/8 tsp garlic powder
  • 1/4 cup half and half creamer or heavy cream
  • salt and pepper (to taste)
  • 1 scallion, chopped (optional for garnish)

Instruction

  • First, set saute function on Instant Pot to 6 min. Add bacon, olive oil, butter, and onions. Stir and scrape the bottom of the pot.
  • Next, add cauliflower florets, half and half (or heavy cream) and chicken broth (or chicken stock.) Put lid on pressure cooker and set to high pressure for 12 minutes. 
  • Then, when timer goes off, let it naturally release for 5 minutes. Then, manually release the remaining pressure. Remove lid carefully.
  • Next, add cream cheese, shredded cheddar cheese, garlic powder, pepper and salt to taste. 
  • Next, mash the cauliflower with a potato masher. Else, you can use a hand blender to get it smooth. Stir it until well combined and the cheeses melt.
  • Garnish with scallions. (optional)