An easy pressure cooker cauliflower soufflé full of cheese. It makes a wonderful low carb side dish that takes little time to prepare.
I’m slowly learning how to use my Instant Pot as pressure cooking is a new concept for me. Thankfully, I’ve gotten some help from my friend Jill over at This Old Gal where you’ll find many Instant Pot recipes.
After I posted my low carb taco soup recipe, Jill pointed out a few things that I did wrong. Apparently, you need to be careful when cooking dairy under pressure and it’s not recommended to use a quick pressure release.
I’ve been a little nervous to do much more than pressure cooker hard boiled eggs. But, with some help from Jill I managed to make a delicious pressure cooker cauliflower soufflé. I can’t wait to get a copy of her upcoming cookbook!
The great thing about this recipe is that you just need to blend all the ingredients together, place it in a pan, and then cook it in the electric pressure cooker. So simple!
I’m all about the easy recipes so I thought I’d give the cauliflower dish a try. To be honest, I’ve never made a soufflé before, but it seemed pretty straightforward.
This pressure cooker cauliflower soufflé is a great low carb side dish to serve at holiday dinners. And, I love that it cooks up quickly in the Instant Pot.
I’ll be sure to share my recipe on the blog if it turns out okay. I’d love to share more Instant Pot recipes, but I’m still figuring out how to use it myself.
One of my favorite ways to use the electric pressure cooker is for steaming vegetables. I have a steamer basket that I insert that sits above the water.
It doesn’t take long for vegetables to cook under pressure. And, I find that they come out much better than using the stove top method.
For pressure cooker cauliflower, I add a half cup of water and steam for 3 minutes. Then, I let it sit a couple minutes before releasing pressure.
I’m not sure if there’s an official way to steam vegetables, but you can find a handy table on this site. The cooking is very controlled in a pressure cooker as well. And, it’s easy to adjust the time if you like the vegetables a bit firmer or softer.
I don’t have a lot of low carb Instant Pot recipes on the site. But, I’m hoping to change that as I get more comfortable using the pressure cooker.
Here’s a video to show you how I made the soufflé in my electric pressure cooker.
Pressure Cooker Cauliflower Souffle Recipe
Pressure Cooker Cauliflower Souffle
- 1 head Cauliflower
- 2 Eggs
- 2 TBL Cream
- 2 oz Cream Cheese
- 1/2 cup Sour Cream or Yogurt
- 1/2 cup Asiago cheese
- 1 cup Mild or Sharp Cheddar Cheese
- ¼ cup Chives
- 2 tablespoons Butter soft
- 6 slices no sugar bacon cooked & crumbled (optional)
- Add Eggs, Cream, Cream Cheese, Sour Cream, Asiago and Cheddar to a food processor and process until smooth and frothy. Add Chopped Cauliflower and pulse for 2 seconds at a time, until chunky. Fold in Chives and butter.
- Pour into a greased round 1-1/4 quart (1.4L) casserole dish.
- Add 1 cup of water to pressure cooker cooking pot and place Trivet in. Place casserole dish onto trivet.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 12 minutes. Release pressure after 10 minutes.
- Top with crumbled bacon if desired
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.