Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower (core removed and roughly cut into florets)
  • 1/2 tablespoon olive oil
  • 4 cloves garlic (smashed)
  • 1 1/2 cups chicken broth
  • 1/2 tablespoon butter
  • 1 tablespoon sour cream
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon fresh ground pepper (or to taste)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon chopped fresh chives (plus more for garnish)

Instruction

  • Set instant pot to sauté.
  • Add olive oil to instant pot and heat it up.
  • Stir in smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
  • Stir in chicken broth and cook for 1 minute.
  • Turn off the "sauté" mode and place steamer basket inside your Instant Pot.
  • Transfer prepared cauliflower to the basket inside the Instant Pot.
  • Close the lid and set the valve to sealing.
  • Set on manual setting and cook on high pressure for 3 minutes.
  • Use the quick release function to release the pressure. Open up the lid half way and let stand 3 minutes. 
  • Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put it in a large bowl and use a potato masher.
  • Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
  • Transfer the cauliflower mixture to a mixing bowl or serving dish.
  • Stir in parmesan cheese and chives. Taste for seasonings and adjust accordingly.
  • Garnish with fresh chives and serve.