This Instant Pot cauliflower recipe is a quick and easy way to make perfectly tender steamed cauliflower without any hassle! With only 5 minutes of prep time, using your pressure cooker will quickly become your new favorite way to cook cauliflower! Serve it as-is or coat it with butter, Parmesan cheese, or herbs and spices for a delicious side dish that everyone will love!
Easy Instant Pot Steamed Cauliflower
Cauliflower is one of my favorite vegetables to prepare as it is extremely versatile and simple to make. It's a wonderful side dish to pair with practically any main course or protein!
The Instant Pot method brings the convenience of steaming cauliflower to the next level, plus it's extra quick too! This recipe is the best way to get amazingly tender and perfectly cooked cauliflower every time!
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🥘 Instant Pot Cauliflower Ingredients
You will need a handful of basic ingredients to make this easy vegetable dish! It's up to you on how you want to season it, but it's extra tasty with butter, Parmesan cheese, and a few spices you most likely already have in the pantry.
- Cauliflower - 1 medium head of cauliflower (*see notes).
- Water - ½ cup of cold water.
- Butter - 1-2 tablespoons of butter (optional, or use a butter substitute).
- Parmesan Cheese - 1 tablespoon of Parmesan cheese (optional).
- Garlic Powder - ¼ teaspoon of garlic powder (optional).
- Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Instant Pot Cauliflower
The Instant Pot makes this vegetable dish extra easy to prepare! You will need an Instant Pot (or pressure cooker), measuring cups, and an Instant Pot steamer basket to get started.
1 medium head of cauliflower will make around 4 servings! You can easily scale up and make more, but you'll have to cook in batches.
- Prep. Wash and trim your 1 cauliflower head; then it can be quartered (as I have here) or left whole.
- Add water. Pour ½ cup of cold water into your inner pot and place the steamer basket into the pot. Add the cauliflower and seal the venting knob and Instant Pot.
- Cook. Cook using the manual setting on high for 4 minutes for a medium head of cauliflower. *See notes for additional times.
- Release the pressure. Allow 2 minutes for the natural pressure release (NPR), then quick release and remove the cauliflower immediately to stop the cooking process.
- Season and serve. Serve your cauliflower as-is, with your favorite seasoning, or tossed with 1-2 tablespoons of butter, 1 tablespoon of Parmesan, and my simple spices (¼ teaspoon of salt, ¼ teaspoon of pepper, ¼ teaspoon of garlic powder).
Serve your tasty cauliflower with your favorite chicken, steak, pork, or fish recipes! Try this dish with my Instant Pot pork loin and Instant Pot mac & cheese for a well-rounded meal! Enjoy!
💭 Angela's Tips & Recipe Notes
- Cauliflower sizes and timing: 1 small head (about 4 inches or 10 centimeters in diameter, and 1-1 ½ pounds) - 1 minute cooking time + quick release, 1 medium head (about 5-6 inches or 12-15 centimeters in diameter, and around 2 pounds) - 4 minutes cooking time + 2 minutes NPR (4-6 servings), 1 large head (about 7-8 inches or 17-20 centimeters in diameter, and up to 4 pounds) - 5-6 minutes cooking time + 2 minutes NPR (6-10 servings) **Note that you may have to quarter this size cauliflower to make it fit in your pressure cooker.
- Use the freshest cauliflower you can find. Cauliflower that has been sitting in the fridge all week can end up with a less-than-desirable texture after pressure cooking.
- It is easier to underestimate the cooking time and add a bit more to reach your desired level of tenderness. Over-cooked cauliflower can't be fixed.
- Use tongs when removing the cauliflower (or oven mitts for removing the steamer basket) to prevent burns from touching the inner pot.
🥡 Storing & Reheating
Fully cooled Instant Pot cauliflower can be transferred to a shallow airtight storage container and kept in the fridge for up to 3-5 days.
Freezing Cauliflower
Place the cooked cauliflower on a parchment paper lined baking sheet and flash freeze until frozen, about 2 hours. Transfer into a freezer storage bag and freeze for up to 3 months.
Reheating Cauliflower
Place leftover steamed cauliflower on a plate in an even layer and cover it with a sheet of cling film. Heat in the microwave for 1-2 minutes or until fully heated.
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❓ Recipe FAQs
This will depend on the size of the cauliflower head that you are cooking! A small head of cauliflower will take 1 minute of cooking time plus a quick release, a medium head of cauliflower will take 4 minutes plus 2 minutes NPR, and a large head of cauliflower will take 5-6 minutes plus 2 minutes NPR.
Yes! You can use frozen cauliflower florets for this recipe if you'd like! Since most frozen cauliflower is already partially cooked, there is no need to thaw them ahead of time or add any cooking time.
Cauliflower is a delicious and versatile vegetable that will pair well with practically anything! It's the perfect side dish to accompany your favorite main dish proteins like chicken, pork, fish, beef, or lamb!
🥦 More Vegetable Recipes
- Instant Pot Artichokes - Artichokes just got easier to make by cooking them in a pressure cooker!
- Cheesy Baked Asparagus - A delicious and easy vegetable side dish that only takes 20 minutes to make!
- Candied Carrots - These tender and sweet candied carrots are perfect to pair with your favorite chicken, beef, fish, or pork recipes!
- Zucchini Boats With Ground Beef - If you're looking for a delicious and hearty vegetable dish to make, these zucchini boats are just the thing!
- Broccoli & Cheese - This elevated broccoli recipe is ready in 15 minutes and will be loved by everyone!
- Baked Buttercup Squash - Baked buttercup squash is a unique and delicious dish that comes out sweet, creamy, and caramelized in the oven!
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📖 Recipe Card
Instant Pot Cauliflower
Ingredients
- 1 medium head cauliflower (*see notes)
- ½ cup cold water
- 1-2 tablespoon butter (optional)
- 1 tablespoon Parmesan cheese (optional)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Wash and trim your cauliflower head, then it can be quartered (as I have here) or left whole.
- Pour the cold water into your inner pot and place the steamer basket into the pot. Add the cauliflower and seal the venting knob and Instant Pot.
- Cook using the manual setting on high for 4 minutes for a medium head of cauliflower. *See notes for additional times.
- Allow 2 minutes natural pressure release (NPR) then quick release and remove the cauliflower immediately to stop the cooking process.
- Serve your cauliflower as-is, with your favorite seasoning, or tossed with butter, Parmesan, and my simple spices (salt, pepper, garlic powder).
Notes
- Cauliflower sizes and timing:
1 small head (about 4 inches or 10 centimeters in diameter, and 1-1 ½ pounds) - 1 minute cooking time + quick release
1 medium head (about 5-6 inches or 12-15 centimeters in diameter, and around 2 pounds) - 4 minutes cooking time + 2 minutes NPR (4-6 servings)
1 large head (about 7-8 inches or 17-20 centimeters in diameter, and up to 4 pounds) - 5-6 minutes cooking time + 2 minutes NPR (6-10 servings) **Note that you may have to quarter this size cauliflower to make it fit in your pressure cooker. - Use the freshest cauliflower you can find. Cauliflower that has been sitting in the fridge all week can end up with a less than desirable texture after pressure cooking.
- It is easier to underestimate the cooking time and add a bit more to reach your desired level of tenderness. Over-cooked cauliflower can't be fixed.
- Use tongs when removing the cauliflower (or oven mitts of removing the steamer basket) to prevent burns from touching the inner pot.
- To store: Fully cooled Instant Pot cauliflower can be transferred to a shallow airtight storage container and kept in the fridge for up to 3-5 days.
- To freeze: Place the cooked cauliflower on a parchment paper lined baking sheet and flash freeze until frozen, about 2 hours. Transfer into a freezer storage bag and freeze for up to 3 months.
- To reheat: Place leftover steamed cauliflower on a plate in an even layer and cover with a sheet of cling film. Heat in the microwave for 1-2 minutes or until fully heated.
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