I love cooking with the Instant Pot, and this mashed cauliflower has quickly become one of my favorite low-carb side dishes. It’s a simple, flavorful stand-in for mashed potatoes—creamy, garlicky, and bright with fresh dill. Whether you’re cutting carbs or just want a lighter alternative, this Garlic and Dill Mashed Instant Pot Cauliflower is fast, forgiving, and delicious.
How to Make Dill and Garlic Instant Pot Mashed Cauliflower
This recipe uses a whole head of cauliflower, a splash of chicken broth, garlic, butter, and fresh dill. The Instant Pot steams the cauliflower quickly so you can mash or whip it into a creamy texture. It’s perfect as a side for weeknight dinners, holidays, or meal prep.
Ingredients
- 1 whole head of cauliflower, washed and trimmed
- 1/2 cup strong chicken broth
- 1 tbsp fresh chopped dill (plus extra for garnish)
- 1/2 tbsp minced garlic
- 2 tbsp salted butter
Instructions
- Place the washed, trimmed head of cauliflower in the Instant Pot. Pour the chicken broth over the cauliflower and add the butter, minced garlic, and chopped dill.
- Secure the lid and cook on High Pressure for 4 minutes. The high-pressure steam will soften the cauliflower quickly and evenly.
- When cooking is complete, carefully release the steam, remove the lid, and transfer the cauliflower to a bowl or leave it in the pot if preferred.
- Use a hand mixer or immersion blender to whip the cauliflower to your desired consistency. For a silkier texture, whip until smooth. For a rustic mash, pulse briefly and leave some small pieces.
- Adjust seasoning if needed and top with extra fresh dill and a pat of butter before serving.
Tips for the Best Instant Pot Mashed Cauliflower
- Fresh dill adds the brightest flavor—add a little more at the end for a fresh finish.
- Minced garlic works well for convenience and even distribution. Roast or sauté fresh garlic first if you prefer a milder, caramelized flavor.
- A hand mixer or immersion blender yields a creamier result than mashing by hand. Start slow to avoid over-processing.
- If you prefer a richer mash, stir in a splash of cream, sour cream, or additional butter after blending.
- Use store-bought liquid broth for consistent results; vegetable broth is a fine substitute if you want a vegetarian option.
Once finished, you’ll have a creamy, herb-forward side dish that satisfies similar cravings to mashed potatoes without the carbs. It pairs well with roasted meats, grilled fish, or vegetable mains, and it’s often a hit with picky eaters—small parenting victory!
Serving, Storage, and Reheating
Serve the mashed cauliflower hot, topped with a little extra butter and a sprinkle of fresh dill. To store, cool completely and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or a pat of butter to restore creaminess. For make-ahead meals, you can prepare the mash and reheat on the day you serve.
Recipe Notes
Fresh dill is ideal for the best flavor, but dried dill can work in a pinch—use about one-third of the amount and add more to taste. Adjust garlic to your preference, and experiment with other herbs such as chives or parsley if you want a different profile.
Nutrition Information (per serving)
Calories: 53 kcal, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 158 mg, Potassium: 23 mg, Vitamin A: 175 IU, Vitamin C: 2.4 mg, Iron: 0.1 mg.
Recipe by Mike (adapted from Karami Urbanoski)
If you try this Instant Pot mashed cauliflower, I’d love to hear how it turned out—share your variations or favorite pairings. Happy low-carbing!
Mike
