20 Creamy Instant Pot Cauliflower Recipes for Busy Weeknights

Oh, the Instant Pot is a lifesaver on busy weeknights, isn’t it? If you’re craving something creamy, comforting, and surprisingly healthy, you’ve come to the right place. We’ve gathered 20 dreamy cauliflower recipes that transform this humble veggie into velvety soups, rich mashes, and more—all ready in a flash. Get ready to fall in love with your Instant Pot all over again!

Instant Pot Creamy Cauliflower Soup

Oh my goodness, this Instant Pot Creamy Cauliflower Soup has become my go-to comfort food on busy weeknights. I first made it last winter when I was craving something warm but didn’t want to spend hours in the kitchen, and now it’s in my regular rotation. There’s something so satisfying about how quickly it comes together while still tasting like it simmered all day.

Ingredients

– 1 large head cauliflower
– 1 medium yellow onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Chop the cauliflower into 1-inch florets, discarding the tough core.
2. Dice the yellow onion into 1/4-inch pieces.
3. Mince the garlic cloves finely.
4. Turn the Instant Pot to sauté mode and heat the olive oil for 2 minutes until shimmering.
5. Add the diced onion and cook for 4 minutes, stirring frequently, until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the cauliflower florets, vegetable broth, salt, black pepper, and nutmeg to the pot.
8. Secure the lid and set the Instant Pot to high pressure for 8 minutes.
9. Once cooking completes, allow natural pressure release for 10 minutes, then quick release remaining pressure.
10. Carefully remove the lid away from your face to avoid steam.
11. Use an immersion blender to puree the soup directly in the pot until completely smooth.
12. Stir in the heavy cream until fully incorporated.
13. Ladle the soup into bowls and serve immediately.

Keep in mind that the soup will thicken slightly as it cools, so don’t worry if it seems thin at first. The nutmeg adds a subtle warmth that complements the cauliflower beautifully, and I love topping mine with crispy bacon bits or garlic croutons for extra texture. This soup also freezes wonderfully for up to three months, making it perfect for meal prep.

Garlic Parmesan Instant Pot Cauliflower Mash

Last week, when my family declared they were tired of regular mashed potatoes, I knew I had to get creative with our side dish game. That’s when I remembered the head of cauliflower sitting in my fridge and decided to transform it into this incredibly creamy Garlic Parmesan Instant Pot Cauliflower Mash that’s become our new favorite comfort food.

Ingredients

– 1 large head cauliflower, cut into florets
– 1 cup water
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 3 tablespoons unsalted butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Place the cauliflower florets and 1 cup of water into the Instant Pot.
2. Secure the lid and set the valve to the sealing position.
3. Press the “Manual” or “Pressure Cook” button and set the timer for 4 minutes at high pressure.
4. Once the cooking cycle completes, carefully perform a quick release by turning the valve to the venting position.
5. Carefully drain the cauliflower in a colander, pressing gently to remove excess moisture.
6. Return the drained cauliflower to the empty Instant Pot insert.
7. Add the minced garlic, grated Parmesan cheese, heavy cream, unsalted butter, salt, and black pepper to the cauliflower.
8. Use an immersion blender to blend the mixture until completely smooth and creamy.
9. Stir in the chopped fresh parsley until evenly distributed.

Every time I make this mash, I’m amazed by how velvety the texture becomes and how the garlic and Parmesan create such a rich, savory flavor that makes you forget you’re eating vegetables. It’s fantastic served alongside roasted chicken or as a base for braised short ribs, and my kids love when I top it with extra Parmesan and a drizzle of olive oil for special occasions.

Instant Pot Cauliflower and Cheese

Unbelievably, I used to spend hours making cauliflower cheese from scratch until my Instant Pot changed everything. Just last week when my kids were begging for “the cheesy cauliflower” but I only had 20 minutes before soccer practice, this recipe saved dinner and became our new favorite weeknight side dish.

Ingredients

• 1 large head cauliflower
• 1 cup water
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Cut the cauliflower into 1-inch florets, discarding the tough core.
2. Pour 1 cup water into the Instant Pot and place the steamer basket inside.
3. Add cauliflower florets to the steamer basket in an even layer.
4. Close the lid, set the valve to sealing position, and pressure cook on high for 1 minute.
5. When the timer beeps, immediately quick release the pressure by turning the valve to venting position.
6. Carefully remove the steamer basket with cauliflower and set aside, then discard the water from the pot.
7. Select the sauté function and melt 2 tablespoons butter in the empty pot.
8. Whisk in 2 tablespoons flour and cook for exactly 1 minute until bubbly and golden.
9. Gradually whisk in 1 cup whole milk until the mixture is smooth with no lumps.
10. Continue cooking and whisking constantly for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
11. Stir in 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
12. Turn off the sauté function and stir in 2 cups shredded cheddar cheese until completely melted and smooth.
13. Return the steamed cauliflower to the pot and gently fold into the cheese sauce until evenly coated.
14. Sprinkle 1/4 cup grated Parmesan cheese over the top.

Just out of the Instant Pot, this cauliflower cheese has the perfect tender-crisp texture that holds its shape without turning mushy. The sharp cheddar gives it that classic comfort food flavor while the smoked paprika adds a subtle smoky depth that makes it feel gourmet. I love serving it straight from the pot as a main dish for meatless Mondays or spooning it over baked potatoes for an extra-indulgent twist.

Spicy Instant Pot Cauliflower Curry

Just last Tuesday, I found myself staring at a lone cauliflower in my fridge, wondering how to transform it into something exciting for dinner. My Instant Pot has become my weeknight superhero, and this spicy cauliflower curry has quickly become my go-to solution for those “what’s for dinner?” moments. It’s the perfect balance of creamy, spicy, and satisfying that even my meat-loving husband asks for seconds of.

Ingredients

– 1 head cauliflower
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp curry powder
– 1 tsp cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro

Instructions

1. Cut the cauliflower into 1-inch florets, discarding the tough core.
2. Dice the yellow onion into 1/4-inch pieces.
3. Mince the garlic cloves finely.
4. Grate the fresh ginger using a microplane.
5. Set your Instant Pot to “Sauté” mode and heat for 2 minutes until the display reads “Hot.”
6. Add 2 tablespoons of olive oil to the pot and swirl to coat the bottom.
7. Sauté the diced onion for 4 minutes, stirring every 30 seconds, until translucent.
8. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
9. Stir in 2 tablespoons of curry powder and 1 teaspoon of cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
10. Pour in 1 cup of vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
11. Add the cauliflower florets and 1 teaspoon of salt to the pot.
12. Secure the Instant Pot lid and set the valve to “Sealing” position.
13. Pressure cook on high for 4 minutes, then allow natural pressure release for 5 minutes before quick releasing remaining pressure.
14. Stir in the can of coconut milk and 1/2 teaspoon of black pepper until fully incorporated.
15. Chop 1/4 cup of fresh cilantro leaves.
16. Garnish the curry with chopped cilantro before serving. Every spoonful delivers tender cauliflower that melts in your mouth while the creamy coconut milk tempers the spicy kick from the cayenne. I love serving this over jasmine rice, but it’s equally delicious with naan for dipping into that rich, aromatic sauce.

Instant Pot Cauliflower Rice Pilaf

Bust out your Instant Pot, friends, because I’m about to share the side dish that saved my last-minute Thanksgiving dinner when I realized I’d forgotten to make rice for half the guests. This cauliflower rice pilaf has become my go-to for busy weeknights when I want something flavorful and healthy without the fuss.

Ingredients

– 1 large head cauliflower
– 2 tbsp olive oil
– 1 small yellow onion
– 2 cloves garlic
– 1 cup vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency, being careful not to over-process into mush.
2. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
3. Dice 1 small yellow onion and mince 2 cloves garlic, then add both to the hot oil and cook until the onion turns translucent, about 3-4 minutes.
4. Add the cauliflower rice to the pot and stir constantly for 2 minutes to lightly toast the grains, which enhances their nutty flavor.
5. Pour in 1 cup of vegetable broth, making sure to scrape any browned bits from the bottom of the pot to prevent the “burn” warning.
6. Stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly distributed throughout the mixture.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 1 minute—the short cooking time preserves the cauliflower’s texture.
8. When the timer beeps, immediately perform a quick release by carefully turning the valve to “Venting” until all pressure escapes.
9. Remove the lid and fluff the pilaf with a fork, then stir in 1/4 cup chopped fresh parsley just before serving for maximum freshness. Zesty with herbal notes from the thyme and fresh parsley, this pilaf has a satisfying texture that’s neither mushy nor crunchy—it’s the perfect grain-free base for grilled chicken or can be transformed into a main dish by stirring in cooked shrimp during the final fluffing.

Instant Pot Buffalo Cauliflower Bites

Never have I been more grateful for my Instant Pot than during football season, when I need game-day snacks in a flash but don’t want to sacrifice flavor. These Buffalo Cauliflower Bites became my go-to after I accidentally burned a batch of wings and needed a quick vegetarian alternative that could satisfy my spicy cravings. Now they’re a staple in my house—perfect for last-minute guests or when I’m just too tired to fuss with complicated recipes.

Ingredients

– 1 head cauliflower
– 1/2 cup buffalo sauce
– 2 tbsp olive oil
– 1/2 cup water
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1/2 tsp salt

Instructions

1. Cut the cauliflower into 1-inch florets, ensuring they’re uniform for even cooking.
2. In a large bowl, whisk together 1/2 cup all-purpose flour, 1 tsp garlic powder, and 1/2 tsp salt until fully combined.
3. Add the cauliflower florets to the bowl and toss until each piece is lightly coated with the flour mixture.
4. Pour 1/2 cup water into the Instant Pot insert, then place a steamer basket inside.
5. Arrange the coated cauliflower in a single layer in the steamer basket, working in batches if necessary to avoid overcrowding.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 2 minutes.
7. Once cooking completes, carefully perform a quick release by turning the valve to “Venting” until the pressure drops.
8. Use tongs to transfer the steamed cauliflower to a baking sheet lined with parchment paper.
9. Preheat your oven broiler to 500°F while the cauliflower rests for 2 minutes to release excess moisture.
10. In a clean bowl, toss the steamed cauliflower with 2 tbsp olive oil until evenly coated.
11. Broil the cauliflower for 4-5 minutes until the edges begin to crisp and turn golden brown.
12. Remove from oven and immediately toss with 1/2 cup buffalo sauce until fully covered.
13. Return the sauced cauliflower to the baking sheet and broil for another 2 minutes until the sauce sets and bubbles slightly. Seriously, these bites achieve the perfect balance—tender inside with a lightly crisped exterior that holds up to the bold buffalo sauce without getting soggy. I love serving them stacked high with celery sticks and extra ranch for dipping, though they’re equally fantastic tucked into wraps with cool shredded lettuce to cut the heat.

Instant Pot Cauliflower and Potato Stew

When the weather turns chilly, I find myself craving comforting stews that don’t require hours of simmering. This Instant Pot cauliflower and potato stew has become my go-to weeknight dinner, especially when I’m short on time but still want something hearty and satisfying. I first discovered this combination when trying to use up vegetables from my CSA box, and now it’s a regular in our meal rotation.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb potatoes, cubed
– 1 medium head cauliflower, cut into florets
– 4 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 1 pound of cubed potatoes and 1 head of cauliflower florets to the pot, stirring to combine with the onion mixture.
5. Pour in 4 cups of vegetable broth, ensuring it covers the vegetables completely.
6. Season with 1 teaspoon of smoked paprika and 1/2 teaspoon of dried thyme, stirring to distribute evenly.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Stir in 1/2 cup of heavy cream until fully incorporated and the stew is creamy.
10. Season with salt and pepper, tasting and adjusting as needed. The creamy texture of this stew pairs beautifully with the tender vegetables, creating a comforting bowl that’s both hearty and satisfying. I love serving it with crusty bread for dipping, or sometimes I’ll top it with crispy fried onions for extra crunch.

Instant Pot Cauliflower Alfredo Pasta

Last Tuesday, after my kids declared they were “so over” regular pasta night, I knew I had to get creative with something quick and healthy. This Instant Pot Cauliflower Alfredo Pasta became our new favorite—it’s so creamy you won’t believe there’s no heavy cream, and my picky eater actually asked for seconds! I love how it comes together in one pot, which means less cleanup and more time for family game night.

Ingredients

– 1 head cauliflower
– 12 oz fettuccine pasta
– 4 cups vegetable broth
– 4 cloves garlic
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Break the cauliflower head into florets and place them in the Instant Pot.
2. Break the fettuccine pasta in half and layer it over the cauliflower.
3. Mince the garlic cloves and sprinkle them over the pasta.
4. Pour the vegetable broth into the Instant Pot, ensuring the pasta is fully submerged.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
6. Once cooking completes, carefully perform a quick release by turning the valve to “Venting.”
7. Open the lid and immediately add the grated Parmesan cheese, heavy cream, butter, salt, black pepper, and nutmeg.
8. Stir continuously for 2 minutes until the sauce becomes smooth and creamy. Tip: Constant stirring prevents the cheese from clumping and helps emulsify the sauce.
9. Let the pasta sit for 3 minutes to thicken slightly before serving. Tip: Allowing it to rest helps the sauce adhere better to the pasta.
10. Check consistency—if too thick, stir in 1-2 tablespoons of warm broth. Tip: Adjusting with broth maintains creaminess without diluting flavor.
Zesty, velvety, and surprisingly light, this pasta has a luxurious texture that clings to every noodle. Try topping it with crispy pancetta or fresh basil for an extra flavor boost—it’s fantastic as a main dish or alongside grilled chicken.

Instant Pot Cauliflower Tikka Masala

Sometimes I think my Instant Pot has become my third arm—especially on busy weeknights when I’m craving something cozy but don’t want to babysit the stove. This cauliflower tikka masala is my go-to for those evenings; it’s hearty, packed with flavor, and comes together in a flash, letting me sneak in a few minutes of relaxation while it cooks.

Ingredients

– 1 head cauliflower, cut into florets
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 tbsp garam masala
– 1 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 (15 oz) can crushed tomatoes
– 1/2 cup coconut milk
– 1/2 cup vegetable broth
– 1/2 cup plain yogurt
– 1/4 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 medium diced onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Add 1 tbsp garam masala, 1 tsp turmeric, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 (15 oz) can crushed tomatoes, scraping the bottom of the pot to lift any browned bits and prevent burning.
6. Add 1 head cauliflower florets, 1/2 cup vegetable broth, and 1/2 cup coconut milk, stirring to coat the cauliflower evenly.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes—the cauliflower should be tender but not mushy.
8. Once cooking is complete, carefully perform a quick release by turning the valve to “Venting” until the pressure drops.
9. Stir in 1/2 cup plain yogurt and 1/4 cup chopped fresh cilantro until well combined, which adds creaminess without curdling if done off-heat.
10. Season with salt to taste and serve immediately. Zesty and aromatic, this dish boasts tender cauliflower swimming in a rich, spiced tomato sauce with a hint of creaminess from the yogurt. I love scooping it over fluffy basmati rice or with warm naan to soak up every last bit of the vibrant sauce—it’s a crowd-pleaser that even my picky nephew devours.

Instant Pot Cauliflower Mac and Cheese

Keeping my Instant Pot on the counter has completely changed my weeknight dinner game, especially when I’m craving comfort food but short on time. Just last Tuesday, after a particularly hectic day of chasing my toddler around the park, I whipped up this cauliflower mac and cheese in under 20 minutes—it’s become my go-to for those “I need cheese now” moments. The best part is how the cauliflower blends right in, making it a sneaky way to get extra veggies into my family’s diet without any complaints.

Ingredients

– 1 head cauliflower, cut into florets
– 8 ounces elbow macaroni
– 1 cup water
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon dry mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Place the cauliflower florets and elbow macaroni into the Instant Pot.
2. Pour 1 cup of water over the cauliflower and macaroni.
3. Secure the lid and set the valve to “Sealing.”
4. Cook on High Pressure for 4 minutes.
5. Once cooking completes, carefully perform a Quick Release by turning the valve to “Venting.” (Tip: Use a long utensil to avoid steam burns.)
6. Open the lid and select “Sauté” mode on Low heat.
7. Stir in 1 cup heavy cream until fully incorporated.
8. Add 2 cups shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
9. Stir continuously for 2-3 minutes until the cheese is completely melted and the sauce is smooth. (Tip: Constant stirring prevents the cheese from sticking to the bottom.)
10. Turn off the Instant Pot and let the mac and cheese rest for 2 minutes to thicken slightly. (Tip: The residual heat will continue to meld the flavors.)

But what really makes this dish special is its velvety texture—the cauliflower breaks down just enough to create a creamy sauce without needing flour. The sharp cheddar and Parmesan give it a robust cheesy flavor with a hint of smokiness from the paprika. I love topping mine with crispy breadcrumbs or serving it alongside grilled chicken for a complete meal that feels indulgent yet surprisingly light.

Instant Pot Cauliflower and Chickpea Curry

This Instant Pot Cauliflower and Chickpea Curry has become my go-to weeknight lifesaver when I’m craving something cozy but don’t want to spend hours in the kitchen. There’s something magical about how the Instant Pot melds the spices and tenderizes the cauliflower in what feels like no time at all—plus, my kitchen smells incredible afterward, which is always a win in my book!

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 medium head cauliflower, cut into florets
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until it shimmers.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, for 4–5 minutes until translucent.
3. Stir in 3 cloves minced garlic and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 cup vegetable broth to deglaze the pot, scraping the bottom with a wooden spoon to lift any browned bits.
6. Add 1 (15 oz) can drained and rinsed chickpeas, 1 medium head cauliflower florets, 1 (14.5 oz) can diced tomatoes, 1 (13.5 oz) can coconut milk, and 1 tsp salt, stirring to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
9. Stir in 1/4 cup chopped fresh cilantro just before serving.

Delightfully creamy with a subtle kick, this curry pairs beautifully with fluffy basmati rice or warm naan for soaking up every last bit of the spiced coconut sauce. I love topping mine with extra cilantro and a squeeze of lime for a bright, fresh finish that balances the richness perfectly.

Instant Pot Cauliflower Chowder

Gosh, there’s nothing quite like coming home to a warm bowl of soup after a busy day, and this Instant Pot cauliflower chowder has become my go-to comfort food. I actually started making this recipe last winter when my neighbor brought over some fresh cauliflower from her garden, and now it’s a weekly staple in our house. It’s the perfect balance of creamy and hearty without feeling too heavy.

Ingredients

– 1 large head cauliflower
– 4 slices bacon
– 1 medium yellow onion
– 2 cloves garlic
– 2 medium carrots
– 2 stalks celery
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon smoked paprika

Instructions

1. Set your Instant Pot to sauté mode and cook 4 slices of bacon until crispy, about 6-8 minutes.
2. Remove the bacon with tongs and place it on a paper towel-lined plate to drain.
3. Add 2 tablespoons of butter to the bacon grease in the Instant Pot.
4. Dice 1 medium yellow onion and sauté in the butter mixture until translucent, about 4 minutes.
5. Mince 2 cloves garlic and add to the pot, cooking for 30 seconds until fragrant.
6. Chop 2 medium carrots and 2 stalks celery into 1/2-inch pieces and add to the pot.
7. Cut 1 large head cauliflower into florets and add to the vegetable mixture.
8. Pour in 4 cups of chicken broth and add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
9. Secure the Instant Pot lid and set to manual high pressure for 5 minutes.
10. Once cooking completes, carefully perform a quick pressure release by turning the valve.
11. Use an immersion blender to partially blend the soup, leaving some vegetable chunks for texture.
12. Stir in 1 cup of heavy cream until fully incorporated.
13. Add 1 cup of shredded cheddar cheese and stir continuously until melted and smooth.
14. Crumble the reserved bacon and sprinkle it over individual servings.

Yes, this chowder has the most wonderful creamy texture with just enough vegetable chunks to keep it interesting. The smoked paprika gives it that subtle smoky depth that pairs beautifully with the sharp cheddar. I love serving it in hollowed-out bread bowls for an extra cozy presentation that always impresses dinner guests.

Instant Pot Lemon Garlic Cauliflower

A few weeks ago, my Instant Pot became my best friend when I discovered how perfectly it handles cauliflower – no more mushy florets or uneven cooking. As someone who always seems to be racing against the clock between school pickups and work deadlines, this lemon garlic version has become my go-to side dish that feels fancy but comes together in minutes. Honestly, I’ve even served it to dinner guests who couldn’t believe it wasn’t roasted for hours!

Ingredients

– 1 large head cauliflower
– 3 cloves garlic
– 2 tablespoons olive oil
– 1/2 cup vegetable broth
– 1 lemon
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley

Instructions

1. Cut the cauliflower into 1-inch florets, making sure all pieces are roughly the same size for even cooking.
2. Mince the garlic cloves finely to distribute flavor evenly throughout the dish.
3. Pour the olive oil into the Instant Pot and select the “Sauté” function, heating for 2 minutes until the oil shimmers.
4. Add the minced garlic to the hot oil and cook for 30 seconds, stirring constantly until fragrant but not browned.
5. Add the cauliflower florets to the pot and toss to coat with the garlic oil mixture.
6. Pour in the vegetable broth, being careful not to exceed the maximum fill line in your Instant Pot.
7. Squeeze the juice from the lemon directly over the cauliflower, catching any seeds with your other hand.
8. Season with salt and black pepper, stirring gently to combine all ingredients.
9. Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing” position.
10. Press the “Manual” or “Pressure Cook” button and set the timer for 1 minute at high pressure.
11. When the cooking cycle completes, carefully perform a quick pressure release by moving the steam release valve to “Venting.”
12. Once all steam has escaped and the float valve drops, carefully remove the lid away from your face.
13. Chop the fresh parsley finely and sprinkle over the cooked cauliflower.
14. Gently toss the cauliflower to distribute the parsley and coat with the remaining cooking liquid. My family loves how the cauliflower emerges tender-crisp with just enough bite, infused with bright lemon and aromatic garlic that makes even vegetable skeptics ask for seconds. Sometimes I’ll top it with grated Parmesan for extra richness, or mix in some red pepper flakes when I want a little heat – it’s that versatile side dish that somehow manages to feel both comforting and elegant at the same time.

Instant Pot Cauliflower and Broccoli Cheese Soup

Tired of spending hours over a simmering pot for creamy vegetable soup? This Instant Pot version has become my go-to comfort food on busy weeknights when I want something nourishing without the fuss. I actually discovered this combination when my garden produced an abundance of both cauliflower and broccoli last fall, and now it’s a family favorite that comes together in under 30 minutes.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups cauliflower florets
– 3 cups broccoli florets
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Press the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
4. Add 4 cups cauliflower florets and 3 cups broccoli florets to the pot, stirring to combine with the aromatics.
5. Pour in 4 cups vegetable broth, making sure to scrape any browned bits from the bottom of the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
7. Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth.
9. Stir in 1 cup heavy cream, 2 cups shredded sharp cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg until fully incorporated and the cheese has melted.
10. Let the soup rest for 3 minutes off heat to allow flavors to meld before serving.

Extra creamy and velvety smooth, this soup has just the right balance of sharp cheddar against the mild vegetables. I love topping it with extra shredded cheese and crispy croutons, or sometimes stirring in cooked bacon bits for a smoky twist that makes it feel extra special.

Instant Pot Cauliflower Fried Rice

Remember those hectic weeknights when takeout seems like the only option? I used to feel the same way until I discovered this Instant Pot cauliflower fried rice that comes together faster than delivery. My family now requests this at least twice a week, and I love how it satisfies our Chinese food cravings without the guilt.

Ingredients

• 1 tbsp olive oil
• 2 large eggs
• 1 medium yellow onion
• 2 cloves garlic
• 1 lb riced cauliflower
• 3 tbsp soy sauce
• 1 cup frozen peas and carrots
• 2 green onions

Instructions

1. Press the “Sauté” function on your Instant Pot and add 1 tbsp olive oil.
2. Whisk 2 large eggs in a small bowl and pour into the heated Instant Pot.
3. Cook eggs for 2 minutes, stirring constantly until scrambled, then transfer to a plate.
4. Dice 1 medium yellow onion and mince 2 cloves garlic while the pot is still hot.
5. Add diced onion to the empty pot and sauté for 3 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add 1 lb riced cauliflower to the pot, spreading it evenly across the bottom.
8. Pour 3 tbsp soy sauce over the cauliflower mixture.
9. Add 1 cup frozen peas and carrots on top without stirring.
10. Close the lid, set valve to “Sealing,” and pressure cook on High for 0 minutes (quick release).
11. Carefully quick release the pressure when the timer beeps.
12. Thinly slice 2 green onions while waiting for pressure to release.
13. Open the lid and fluff the cauliflower rice with a fork.
14. Stir in the reserved scrambled eggs and sliced green onions.

My favorite thing about this dish is how the cauliflower maintains a slight crunch while soaking up all the savory soy sauce flavors. The peas and carrots add pops of sweetness that balance perfectly with the umami notes, and I sometimes top it with extra green onions or a drizzle of sesame oil for added depth. This makes fantastic leftovers too – the flavors meld together even better the next day!

Instant Pot Cauliflower and Lentil Stew

Only recently have I discovered how my Instant Pot can transform humble vegetables into something truly spectacular, especially on those busy weeknights when time is precious but I still crave a nourishing meal. Our family’s new favorite—this cauliflower and lentil stew—came about during a particularly hectic Tuesday when I needed something both quick and satisfying, and it’s been in our regular rotation ever since. It’s the kind of dish that fills the kitchen with comforting aromas and leaves everyone asking for seconds.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 medium head cauliflower, cut into 1-inch florets
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until it shimmers, about 2 minutes.
2. Add 1 diced medium yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 2 minced cloves of garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add 1 cup of rinsed brown lentils, 4 cups of vegetable broth, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot.
5. Place 1 medium head of cauliflower cut into 1-inch florets on top of the lentil mixture; do not stir to prevent the cauliflower from breaking down too much.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 12 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Open the lid and stir in 2 tablespoons of chopped fresh parsley until evenly distributed.
9. Ladle the stew into bowls and serve immediately. Unbelievably creamy and hearty, the lentils break down slightly to thicken the broth while the cauliflower retains just enough bite to keep things interesting. I love topping mine with an extra sprinkle of smoked paprika or serving it over a slice of crusty bread to soak up every last drop.

Instant Pot Cauliflower and Bacon Soup

Unbelievably, this creamy cauliflower soup with crispy bacon has become my go-to comfort food during busy weeknights. I first discovered this combination when trying to use up leftover cauliflower, and now my family requests it weekly—especially during chilly evenings when we’re craving something warm and satisfying.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large head cauliflower, cut into florets
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives

Instructions

1. Select the “Sauté” function on your Instant Pot and cook the chopped bacon for 5-7 minutes until crispy, stirring occasionally.
2. Remove the bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot (this adds incredible flavor to the soup base).
3. Add the diced yellow onion to the bacon fat and sauté for 3-4 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until aromatic—be careful not to burn it as burnt garlic can turn bitter.
5. Add the cauliflower florets, chicken broth, salt, black pepper, and smoked paprika to the pot, stirring to combine all ingredients.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes—the cauliflower should be fork-tender when done.
7. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
8. Use an immersion blender to puree the soup until completely smooth, or transfer to a regular blender in batches if needed.
9. Stir in the heavy cream until fully incorporated and heated through, about 2 minutes on the “Keep Warm” setting.
10. Ladle the soup into bowls and top with the reserved crispy bacon, shredded cheddar cheese, and chopped fresh chives.

This soup achieves the perfect velvety texture that makes you forget it’s vegetable-based, while the smoky bacon and sharp cheddar create layers of flavor in every spoonful. Try serving it in hollowed-out bread bowls for an extra cozy presentation, or pair it with a crusty baguette for dipping into the creamy base.

Instant Pot Cauliflower and Spinach Dal

Every time I’m craving something warm and comforting but short on time, this Instant Pot cauliflower and spinach dal becomes my go-to dinner solution. It’s the perfect balance of hearty vegetables and aromatic spices that comes together in under 30 minutes, making busy weeknights feel a little more manageable. I love how the cauliflower soaks up all those wonderful Indian flavors while staying perfectly tender.

Ingredients

– 1 cup yellow lentils
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– 4 cups cauliflower florets
– 4 cups fresh spinach
– 4 cups vegetable broth
– 1 teaspoon salt
– 1/2 cup coconut milk
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lemon juice

Instructions

1. Rinse 1 cup yellow lentils under cold water until the water runs clear.
2. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil for 2 minutes until shimmering.
3. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
5. Add 1 teaspoon cumin seeds and toast for 30 seconds until they begin to pop.
6. Mix in 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon cayenne pepper, stirring constantly for 30 seconds to bloom the spices.
7. Pour in 4 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Add the rinsed lentils and 4 cups cauliflower florets, stirring to combine.
9. Secure the Instant Pot lid and set to “Manual” high pressure for 8 minutes.
10. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
11. Stir in 4 cups fresh spinach until wilted, about 2 minutes.
12. Mix in 1/2 cup coconut milk, 1 teaspoon salt, and 2 tablespoons chopped cilantro.
13. Finish with 1 tablespoon lemon juice, stirring to incorporate.

Finally, this dal achieves a wonderful creamy texture from the lentils while the cauliflower maintains just enough bite to provide satisfying texture. The coconut milk adds richness that balances perfectly with the warm spices and bright lemon finish. For a complete meal, I love serving it over basmati rice with a dollop of yogurt and extra cilantro sprinkled on top.

Instant Pot Cauliflower and Pea Curry

A busy Tuesday evening had me staring into my nearly empty fridge, wondering what I could possibly whip up for dinner. That’s when I spotted the lonely cauliflower and frozen peas – the perfect foundation for this incredibly fast and flavorful curry that’s become my go-to comfort food. As someone who’s constantly juggling work and family, I love how this dish comes together with minimal effort but delivers maximum flavor.

Ingredients

– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 head cauliflower, cut into florets
– 1 cup frozen peas
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 diced medium onion and cook for 4 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until aromatic (tip: don’t let the garlic brown or it will turn bitter).
4. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 cup vegetable broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Add 1 head of cauliflower florets, 1 can of coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine all ingredients.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes (tip: the cook time starts once pressure is reached, not when you set it).
8. When cooking completes, perform a quick release by carefully turning the valve to “Venting” using a long-handled utensil.
9. Stir in 1 cup frozen peas and let them heat through in the residual heat for 2 minutes (tip: adding peas at the end preserves their bright green color and fresh texture).
10. Taste and adjust seasoning if needed before serving. Knowing how this curry transforms simple vegetables into something magical keeps me coming back to this recipe weekly. The cauliflower becomes meltingly tender while the peas add sweet pops of freshness against the creamy, warmly spiced coconut sauce – it’s fantastic served over fluffy basmati rice or with warm naan for dipping.

Instant Pot Cauliflower and Mushroom Risotto

Zesty, creamy, and surprisingly simple—this Instant Pot cauliflower and mushroom risotto has become my go-to weeknight comfort food. I first tried it during a busy holiday season when my stovetop was occupied with three other dishes, and the pressure cooker saved the day. Now, it’s a staple that never fails to impress, even my picky nephew who usually scowls at anything green.

Ingredients

• 1 tbsp olive oil
• 1 cup chopped yellow onion
• 8 oz sliced cremini mushrooms
• 3 cloves minced garlic
• 1 cup Arborio rice
• 4 cups vegetable broth
• 3 cups cauliflower florets
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until the display reads “Hot.”
2. Add 1 cup chopped yellow onion and cook for 3 minutes, stirring occasionally, until the onion turns translucent.
3. Stir in 8 oz sliced cremini mushrooms and cook for 4 minutes until they release their liquid and begin to brown.
4. Add 3 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Pour in 1 cup Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
6. Turn off the “Sauté” function and pour in 4 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add 3 cups cauliflower florets and 1/2 tsp salt, stirring gently to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 6 minutes.
9. When the cooking cycle ends, carefully perform a quick release by turning the valve to “Venting” until the float valve drops.
10. Open the lid and stir in 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1/4 cup chopped fresh parsley, and 1/4 tsp black pepper until creamy.

This risotto emerges luxuriously creamy with tender cauliflower that melts into each bite, while the mushrooms add an earthy depth. Try topping it with extra Parmesan and a drizzle of truffle oil for a restaurant-worthy twist, or pair it with grilled chicken for a heartier meal.

Summary

Amazingly, these 20 creamy Instant Pot cauliflower recipes prove that quick, healthy meals are totally achievable on busy weeknights. We hope you found some new family favorites to try! Drop a comment below telling us which recipe you’re most excited about, and don’t forget to share this roundup on Pinterest so other busy cooks can discover these delicious options too.