Directions
Pour the 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
In a greased, oven-safe baking dish that fits inside your Instant Pot, combine the cauliflower rice, shredded cheddar, half and half, cream cheese, salt, and white pepper.
Stir until well-mixed.
Cover the baking dish tightly with aluminum foil. Carefully lower the dish onto the trivet inside the Instant Pot.
Secure the Instant Pot lid, set the steam valve to the Sealing position, and cook on HIGH pressure for 5 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
Carefully remove the dish, uncover, stir well, and serve immediately.
Enjoy!
Stir in crispy bacon bits, chopped chives, or a dash of hot sauce after cooking for an extra flavor boost.
Don't have an Instant Pot?
Combine all (except the water for the pot) in a saucepan and cook over medium-low heat, stirring frequently, until the cauliflower is tender and the cheese is melted and creamy.
