Pressure Cooker Mashed Cauliflower

Serves 4 in about 15 minutes. The pot starts with parmesan cheese, then chives.

Ingredients

• 1 cup water (for the pressure cooker)
• 1 large head cauliflower, chopped
• ¾ teaspoon coarse salt (or ½ tsp table salt, to taste)
• ¼ teaspoon pepper
• 1 tablespoon butter (or more to taste)
• ¼ cup parmesan cheese, grated
• Roasted garlic cloves, to taste
• ¼ cup sour cream
• ½ cup bacon (cooked & chopped)
• More parmesan to taste
• ¼ cup chives, finely chopped

Method

1. Tip in the water into the inner liner pot of the pressure cooker. Set a steamer basket or trivet in the pot. If using a steamer basket, use one that can hold the entire amount of cauliflower, otherwise, cut the cauliflower slightly larger and put it directly on the trivet.
2. Stir in the chopped cauliflower and place the lid on and set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 4 minutes. High pressure. When the cook time is finished, turn off the pot and do a quick release of the pressure/steam.
4. Lift out the cauliflower to a mixing bowl and mash it with a potato masher. Some people like to use an immersion blender, or hand mixer. Whatever you want to use is fine.
5. Tip in the salt, pepper, and butter. Stir well.
6. Stir in the parmesan and mix well.
7. Tip in any other extras you like, mix them in, and serve immediately.

More instant pot ideas are in the instant pot collection.