Ingredients
- 1 large head cauliflower, cut into florets
- 1/2 TBS olive oil
- 5 cloves garlic smashed
- 1/2 cups chicken broth
- 2 TBS butter
- 3 TBS sour cream
- 1 tsp salt or to taste
- 1/2 tsp fresh ground pepper or to taste
- 1 cup freshly grated parmesan cheese
- 1 tsp chopped fresh chives plus more for garnish
Directions
- Set instant pot to sauté normal.
- Add olive oil to instant pot and heat it up.
- Stir in garlic cloves, saute for 1 minute.
- Stir in chicken broth and cook for 1 minute.
- Insert trivet and place steamer basket in steamer basket.
- Add cauliflower to steamer basket.
- Pressure cook on high pressure for 3 minutes then perform a quick release.
- Leave lid on for 2 more minutes.
- Drain out all of the liquid and blend the cauliflower and garlic with a blender or food processor.
- Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy.
- Then Stir in parmesan cheese and chives.
- Garnish with fresh chives and serve.