Instant Pot Cauliflower Mac and Cheese
This cauliflower mac and cheese made in the Instant Pot is super easy and made with simple ingredients. This keto and gluten-free mac and cheese recipe is perfect for dinner tonight!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 4 cups Cauliflower florets in bite-size pieces
- 1 tbsp Butter
- ½ c Half and half or heavy cream
- 1 cup Cheddar cheese shredded
- Salt to taste
- Pepper to taste
Steam The Cauliflower in the Instant Pot
Add 1 cup of cold water to the bottom of the Instant Pot then place florets in a vegetable steamer basket.
Press the steam button and set it to zero minutes. Close the lid and make sure the sealing valve is closed.
Once the Instant Pot tells you it is done, manually release the steam. (total time to get to steam then release was 12 minutes in my 8qt Instant Pot)
Carefully remove the steamer basket of cauliflower (with an oven mitt) and run the cauliflower under cold water to stop the cooking.
Empty the water in your Instant Pot.
Make the Mac and Cheese Sauce
Turn the pot onto saute mode and add butter.
Once the butter is melted, add the half and half (or heavy cream), salt and pepper. Next, slowly add the shredded cheese. Use a wire whisk to mix the cheese with the cream once it is mixed allow it to form into a sauce.
Be sure your cauliflower is well-drained then add the cauliflower to the sauce. Mix the cauliflower and cheese sauce until fully incorporated and the sauce reaches your desired thickness.
Notes: Be sure that you shake out the excess water from the cauliflower before mixing it with the cheese sauce in the Instant Pot.
The nutrition facts reflect the use of half and half, not heavy cream.