Instant Pot Mashed Ranch Cauliflower–the yummiest cauliflower you’ll ever eat! Cauliflower is steamed until soft and then mashed with butter and dry ranch dressing mix. An easy 3-ingredient recipe with lots of flavor. My only regret was that we didn’t have enough.
Get the SLOW COOKER version of the recipe here
Instant Pot Mashed Ranch Cauliflower
I have had mashed cauliflower before and didn’t think much of it. It was okay but I’d never really choose it over real mashed potatoes. That is until I made this version! It was so so so good. My kids and I scarfed it down and there wasn’t any left for my husband. #sorrynotsorry
I loved it so much that when I was at the bank the next day I was telling the teller all about it since he told me he was on the keto diet. He wrote down the 3 ingredients and I really hope he tries it because it is seriously tasty.
If you want to eat more vegetables and cauliflower is on your list to try, make this recipe! The ranch dressing mix seasons everything perfectly and the buttery mashed cauliflower is just so addicting. I never thought I would say that cauliflower was addicting.
More recipes you’ll love…
Instant Pot Cilantro Lime Potato Salad
Instant Pot Homestyle Vegetables
Instant Pot Feta Dill Sweet Potato Mash
Instant Pot Cheddar Bacon Mashed Potatoes
What Pressure Cooker Did You Use?
To make Instant Pot Mashed Ranch Cauliflower I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Mashed Ranch Cauliflower
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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The yummiest cauliflower you’ll ever eat! Cauliflower is steamed until soft and then mashed with butter and dry ranch dressing mix. An easy 3-ingredient recipe with lots of flavor. My only regret was that we didn’t have enough.
Ingredients
- 1 cup water or chicken broth
- 1 head of cauliflower
- 3 Tbsp dry ranch dressing mix
- 4 Tbsp butter
- Optional: 2 Tbsp milk or cream
Instructions
- Pour water/broth into the Instant Pot. Place trivet or steamer basket into the pot. Remove the leaves and the core of the cauliflower. Place the entire head on top of the trivet. Alternately you can cut the cauliflower into florets.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 15 minutes for a whole head of cauliflower or 4 minutes for florets.
- When the time is up move the valve to venting to release the pressure. Remove the lid.
- Remove the cauliflower and discard the liquid. Place cauliflower back into the pot. Stir in the butter and ranch dressing mix. Use a potato masher* to mash the cauliflower. I chose to leave mine a little chunky because I like the texture. You can also puree the cauliflower in a food processor or a blender. If you want the cauliflower a little creamier stir in the milk or cream.
- Serve and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe is GLUTEN-FREE! Just check the broth to be sure it does not contain gluten.
- Category: Side
- Method: Instant Pot
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 156
- Sugar: 5 g
- Sodium: 201 mg
- Fat: 12 g
- Carbohydrates: 12 g
- Protein: 4 g
Keywords: keto
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I loved this recipe!
This carb count seems high for this recipe ???? Is there an explanation?
★★★★★
A packet a ranch has 16 grams of carbs and a head of cauliflower has 29 grams of carbs. Plus 1 gram from the milk/cream.
I made this last time using a head of cauliflower and added riced cauliflower. And it turned out amazing!!! If I’m just using riced cauliflower…how many cups should I use?
I’m not totally sure but I would say 4-5 cups.
This turned out really good. So easy to make. Used less butter to save on calories and added the milk to make it moister. Since my head of cauliflower was very small, I only cooked it for 13 minutes, and it turned out just right. Tasted good with your Chicken Fajita Pasta dish.
★★★★★
I am so glad to hear 🙂
I have some frozen cauliflower that needs to be used, do you think it would make much difference? Should I follow the same cook time?
It’s probably florets right? I would do the 3 minute time. Good luck!
ABSOLUTELY DELICIOUS!!!!!! And sooooo easy….. will put this in my regular lineup!!!!
I’m so glad you liked it Geri! I made it again last night and practically ate half a head of cauliflower by myself lol
Wow! Great recipe! because of your comments I ‘floretted’ 2 cauliflower heads and doubled the rest of the ingredients. Yum, yum!
Thanks for sharing a wonderful, easy recipe for the IP.
Have some zucchini that I am going to try with the same ingredients…..
★★★★★
So glad you liked it Yvonne!!