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!
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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.