Instant Pot Cauliflower
This quick and easy Instant Pot Cauliflower side dish cooks quickly in the pressure cooker with a tender texture and a tangy dijon seasoning!
Servings: 4 servings
Calories: 80kcal
Ingredients
- 1 head cauliflower cut into florets
- 1 tablespoon olive oil
- 1 garlic clove minced
- ¼ cup chicken stock substitute vegetable for vegan
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 2 tablespoons Dijon mustard
- 1 tablespoons white wine vinegar
Instructions
- 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 3 minutes and use the quick release to release the pressure when done. Serve hot.
Notes
- Make sure to cut the cauliflower into roughly equal pieces so it cooks evenly.
- If you like your cauliflower on the firmer side, reduce the pressure cooking time by 1 minute, or cut it into larger florets.
- Be sure to do a quick release of the pressure. If you naturally release the pressure, the cauliflower will continue cooking and will be overcooked and mushy.
- The recipe can easily be double without changing the cook time.
Nutrition
Serving: 4ounces | Calories: 80kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1301mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 70mg | Calcium: 41mg | Iron: 1mg