Say hello to your new favorite low-carb comfort food! This Instant Pot Cheesy Cauliflower is the ultimate guilt-free indulgence, perfectly mimicking the creamy, decadent texture of classic mac and cheese without the carbs. Using the magic of the Instant Pot, we get perfectly tender cauliflower rice bathed in a rich, velvety cheese sauce in under 30 minutes. A quick trip under the broiler gives it that irresistible golden-brown crust. It’s the perfect, easy side dish for a weeknight meal or a keto-friendly holiday gathering.
Ingredients
• 2 cups / 200g cauliflower, grated into rice consistency
• ½ cup / 56g sharp cheddar cheese, shredded
• ½ cup / 120ml half-and-half
• 2 tbsp / 30g cream cheese, softened
• Salt and freshly ground black pepper, to taste
• 1 ½ cups / 355ml water, for the Instant Pot
Instructions
1. Directions
2. In a heatproof bowl that fits inside your Instant Pot, combine the riced cauliflower, shredded cheddar, half-and-half, cream cheese, salt, and pepper. Stir until well-mixed.
3. Cover the bowl tightly with a piece of aluminum foil.
4. Place a steamer trivet in the bottom of the Instant Pot’s inner pot and pour in 1 ½ cups of water.
5. Carefully lower the foil-covered bowl onto the trivet.
6. Secure the Instant Pot lid and turn the pressure valve to the “Sealing” position.
7. Select “Manual” or “Pressure Cook” and set the timer to 5 minutes on “Low Pressure”.
8. While the cauliflower cooks, preheat your oven’s broiler.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, perform a quick release to vent any remaining steam.
10. Carefully open the lid and use oven mitts to lift the hot bowl out of the Instant Pot.
11. Remove the foil and place the bowl on a baking sheet. Broil for 2-3 minutes, or until the top is bubbly and golden brown.
12. Remove from the oven and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 126
• Total Fat: 10g
• Net Carbs: 1.07g
• Protein: 5.8g
• Fiber: 1.3g
Pro Tips
• For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheeses often contain starches that can result in a gritty texture.
• For an extra flavor boost, add ¼ teaspoon of Dijon mustard or a pinch of smoked paprika to the cheese mixture before cooking.
• Don’t skip the broiling step! It creates a delicious, slightly crispy top layer that adds fantastic texture to the creamy cauliflower.
• Ensure your heatproof bowl has at least an inch of clearance around the sides of the Instant Pot liner to allow for proper steam circulation.
FAQ
Q: Can I use pre-shredded cheese for this recipe
A: For the smoothest, creamiest sauce, it is highly recommended to shred your own cheese from a block. Pre-shredded cheeses often contain starches and anti-caking agents that can result in a gritty texture.
Q: Do I have to broil the cheesy cauliflower
A: While the dish is fully cooked and edible after pressure cooking, the broiling step is what gives it an irresistible, golden-brown, and bubbly crust. We strongly recommend not skipping this step for the best texture and flavor.
Q: Why is this cooked in a separate bowl inside the Instant Pot
A: This recipe uses the ‘pot-in-pot’ (PIP) method. Cooking the ingredients in a heatproof bowl on a trivet prevents the delicate cheese sauce from scorching on the hot surface of the inner pot and ensures it cooks gently and evenly with steam.
Q: What kind of bowl should I use inside the Instant Pot
A: You can use any heatproof bowl that fits inside your Instant Pot, such as one made of stainless steel, oven-safe glass, or ceramic. Ensure there is at least an inch of space around the bowl for proper steam circulation.
