This Instant Pot Cauliflower Alfredo Sauce is not only easy to make in the Instant Pot, it’s perfect when mixed up with pasta for a meatless Monday, or even better used as a creamy filling in veggie pot pie.
With hints of garlic and beautiful butter, the sauce cooks up easily when placed directly in a cup of broth in the Instant Pot — no rack or steamer required. Just minutes later, use your immersion blender to puree the head of cauliflower into a beautiful, thick, and creamy sauce that’s perfect for pasta.
I have to ask…. don’t you just love your Instant Pot? It truly makes meals a breeze – I can’t imagine having to boil water, and supervise the stove top with this recipe – being able to conquer this in a single pot, this fast, is truly incredible!
This recipe can easily be adapted to fit your needs as well – to go dairy free, use coconut milk in lieu of the milk, and if you don’t have chicken broth available, veggie broth makes a wonderful substitute.
The sauce is best eaten the same day it is made, but if you are in a pinch for time, you can refrigerate up to 2 days and reheat as necessary – you may need to add a little extra milk or broth to thin the sauce to your liking.
If you are looking for more Instant Pot recipes, bookmark over 100 deliciously yummy Instant Pot recipes to include in your dinner rotation – everything from Mexican tamales, to chicken, ground beef and even desserts like cheesecake – yum!
Use your Instant Pot to transform a head of cauliflower into a rich and creamy sauce that's delicious on pasta or used in pot pie.
Ingredients
- 1 head cauliflower, stem and leaves removed (keep for other meals)
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 C. chicken broth
- 1/4 C. half and half
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt, or more to taste
Instructions
- Using the saute feature on the Instant Pot, combine the butter and garlic and saute until garlic is softened - being careful to keep an eye on the butter that it doesn't burn.
- Add the cup of chicken broth, and then place the head of cauliflower in the Instant Pot (no rack is needed - place it directly in the liquid).
- Place the lid on the Instant Pot, and seal the valve (close).
- Push manual, and set the timer for 6 minutes at high pressure.
- Once the Instant Pot beeps, release the pressure. Using your immersion blender, blend the cauliflower in the pot until pureed. Or, opt to place the contents of the Instant Pot in a traditional blender, add onion powder, garlic powder, and salt and puree until smooth.
- Add 1/4 - 1/2 C. half and half to thin the sauce to your discretion.
Made this last night but added mushrooms, white wine, Worcestershire and soy sauce, a dash of toasted sesame sauce, black pepper, and nixed the cream and chicken broth (didn’t have any). It was a resounding hit with the ravioli and fresh basil! Passed on the recipe to entire family, this is awesome!!!!
Alison, I am so glad!