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 recently purchased a pot-in-pot and a small push-up cheesecake pan. This weekend, I’m planning to try my first Instant Pot cheesecake.
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.
A few of the other things I’ve done in the pressure cooker are spaghetti squash and no noodle lasagna. Do you have a favorite low carb Instant Pot recipe?
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
Ingredients
- 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)
Instructions
- 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
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Notes
Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:Related Posts
Susie says
I tried this last night in my instant pot and the pot turned itself off before it finished cooking- there wasn’t enough water in the pot and it was all gone. I added more water and restarted but when it ended the soufflé still wasn’t set. I baked it in the over for another 20+ minutes. The recipe tasted good but it didn’t work well in my IP
Lisa says
It worked in my 6 quart IP without issue.
Regina Krug says
Are you supposed to grate the cheese prior to putting in the food processor? Or use the grate blade as you put in the cheese and then change to the chop blade for the cauliflower?
Lisa says
I use the grate blade or a hand shredder.
Mariann says
Hello Lisa,
I love your recipes!
This dish looks so delicious too..I really want to make it!
My problem is, that I don’t have a pressure cooker.
Can I make it in any other way?
Thanks!
Lisa says
You can bake it in the oven (350F) until set.
Linda says
I have made a version of this as a Faux Mashed Potatoes when I low carbed years ago. That recipe also called for finely chopped almonds (not almond flour) mixed in with the cauliflower after it was pureed to give it a bit of texture.
I just tried a pot roast in my instant pot last night as a first instant pot experiment. It turned out nice. Can’t wait to get to the store for ingredients to try this recipe! Looking forward to seeing (and sharing) instant pot recipes.
Lisa says
I’m just starting to experiment with cooking meat. I made turkey bread and it was moist and tender.
Mary says
This Cauliflower Soufflé looks delicious! I can’t wait to try it out :).
Lisa says
It’s super tasty. You should give it a try!
Janice Luttrell says
How much butter?
Lisa says
I used about 2 tablespoons.
Janice Luttrell says
Made this tonight – it was excellent! I even have the exact casserole dish you used. (I had to cook it for an additional 5 minutes to get the center to set a bit more.). Thank you for the recipe!
Lisa says
So glad it worked out for you Janice. Thanks for the info on needing additional cook time. It does cook during the 10 minute natural pressure release as well so maybe your pressure was releasing a little faster.
Norm says
What size casserole dish?
Lisa says
I used a 1-1/2 quart (1.4L) French White round casserole dish by CorningWare.
Terry says
Hi there, how would I be able to receive more of your recipes for electric pressure cookers? I just got my pressure cooker and I would like to get more recipes.
Thank you,
Terry
Lisa says
I’m slowly adding more. In fact, I made one today that should post soon. Just do a search on the site for “Instant Pot” or “pressure cooker” to find them.
Monica says
Looks like a great holiday recipe! Could it just be baked in oven instead of using a pressure cooker?
Lisa says
You can certainly bake it if you’d like. I’d try 350°F until done, likely 45 minutes or more.