Instant Pot Cauliflower Cheese
Instant Pot Pressure Cooker Cauliflower Cheese (Cauliflower Au Gratin). A staple of the British & French diet and a must eat for something low in carbs but totally yummy.
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Clean the cauliflower. Remove the root and any excess leaves and chop it into cauliflower florets.
Place the cauliflower into your steaming basket and sit it on top of the steaming shelf (trivet) in your inner pot of your Instant Pot.
Pour in 180ml of warm water and add your seasoning.
Place the lid on the Instant Pot, set the valve to sealing and cook for 1 minute on manual. When it beeps use QPR (quick pressure release) to manually release pressure.
Remove both the steaming shelf and the steamer basket (with the cauliflower still in it) and put to one side.
Remove half the water that is left over from the bottom.
Add the soft cheese, more salt and pepper, the majority of your cheddar cheese and set the Instant Pot to sauté. Stir with a wooden spoon until you have a creamy cheese sauce.
Pour the cauliflower into a serving dish, add the sauce and then sprinkle with the leftover cheddar cheese.
I would consider my cauliflower to be medium. Once I had removed the root and the leaves it weighed 400g. You could load this up with any of your favourite cheeses. We did ours with cheddar cheese and Philadelphia Soft Cheese. Because you want a just cooked texture I would recommend large florets of cauliflower and to avoid making small ones.
We seasoned our cauliflower with one vegetable OXO cube and a sprinkling of salt and pepper. Because the water remains at the bottom of the Instant Pot there is no need to drain your cauliflower. I always reserve a small handful of cheese so that you can have some leftover to melt on top. If you find the Instant Pot cauliflower cheese sauce is not thick enough then add a little Greek yoghurt or quark.
Or if you find it too thick then you can add a little milk. Never leave your Instant Pot when it is on the sauté setting as it gets very hot and is easy to burn your sauce. I also get all my ingredients ready and add them when I am done.
For the best vegetable stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Calories: 214kcal | Carbohydrates: 17.7g | Protein: 15.4g | Fat: 9.9g | Saturated Fat: 4.3g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 891mg | Fiber: 7.2g | Sugar: 7g | Calcium: 160mg | Iron: 1.4mg