Why did my cauliflower turn out mushy?

This is the most common issue with pressure-cooked cauliflower, and it almost always because of variation in floret size and cooker. Smaller florets cook faster, so try reducing to 1 minute next time. Some models of pressure cooker run slightly hotter than others. Once you dial in the right time for your specific Instant Pot, it's consistent every time.

Can I double the recipe?

Yes: use a full large head of cauliflower instead of a small one, and keep the cook time exactly the same. The pressure cooker doesn't need extra time for larger volumes of vegetables.

Can I use this method with other vegetables?

Absolutely. The same basic technique works with broccoli (try Instant Pot Broccoli — it uses 0 minutes cook time!), Instant Pot Brussels Sprouts , Instant Pot Beets , and more.

Best Instant Pot Cauliflower

Name: Instant Pot Cauliflower
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Vegetables
Ingredients: 1 small head cauliflower (1 1/2 to 2 pounds); 1/2 cup water; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1 teaspoon Italian seasoning; 1/8 teaspoon garlic powder; 1 teaspoon lemon zest (zest from 1/2 lemon)

Instant Pot Cauliflower

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4.1 from 7 reviews

This Instant Pot cauliflower is ready in minutes and flavored with lemon and Italian seasoning for an easy, flavorful side dish! It’s the fastest way to get cauliflower on the table on a weeknight.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 4 1x
Category: Side Dish
Method: Pressure Cooker
Cuisine: Vegetables

Ingredients

Scale

1 small head cauliflower (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 teaspoon lemon zest (zest from 1/2 lemon)

Instructions

Chop the cauliflower into bite-sized florets (see the size in the photos). Add it to the Instant Pot with the water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook on high pressure for 2 minutes (or 1 minute; see Notes): Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure. (Avoid touching the metal part of the lid.)
Quick release: Once the timer beeps, vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Test the cauliflower and if it is the desired tenderness, move to Step 4. Otherwise cook an additional 30 seconds to 1 minute. (It depends on pressure cookers, so once you have your desired timing use that each time.)
Carefully remove the cauliflower to a bowl, draining any liquid. Toss with the remaining ingredients. Taste and add additional salt as necessary, then serve. (Store leftovers refrigerated.)

Notes

Cook time variation: If this is the first time you’re cooking cauliflower in your Instant Pot, try starting with a 1 minute cook time. Test the florets and if they need more time, use the additional minute. If you needed both minutes, use 2 minutes next time. This helps to avoid mushy cauliflower and accounts for variations in floret size and pressure cooker.

Find it online: https://www.acouplecooks.com/instant-pot-cauliflower/