Instant Pot Recipes
Instant Pot Cheesy Cauliflower
Description
"Tender cauliflower in a luscious cheese sauce that you won't be able to get enough of. The cauliflower makes this dish healthy, right?"
Ingredients
- 1 1⁄2 cups water
- 1 small head cauliflower, trimmed and cut into medium pieces
- 1 small head purple cauliflower, trimmed and cut into medium pieces
- 4 slices thick-cut pepper bacon, diced
- 1 cup heavy cream
- 3 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 2 cups shredded colby-monterey jack cheese
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon granulated garlic
- 1 tablespoon chopped chives
Directions
- Insert a vegetable steamer into a 6-quart or larger Instant Pot. Pour in the water and then place the cauliflower on top of the steamer, evenly spread out. Lock on the lid, making sure the valve is set to seal. Pressure cook on high for 2 minutes and then do a quick release.
- Carefully open the lid and transfer the steamer basket full of cauliflower to a plate and set aside. Discard the water from the inner pot and return to the Instant Pot. Set to sauté on high. Once hot, add the bacon and cook, stirring often, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate, lined with paper towels.
- Drain off most of the bacon grease and then stir in the cream, cream cheese, and shredded cheese. Stir until the cheeses have melted through and the sauce is smooth and has thickened somewhat. Turn off the machine and season with salt, pepper and granulated garlic. Stir in the cauliflower and reserved bacon until evenly combined. Transfer to a serving bowl and garnish with chives before serving.
