Name: Instant Pot Loaded Cauliflower Mashed "Potatoes" {Low Carb, Keto}
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6
Ingredients: 1 large head cauliflower (cut into florets ( about 4 cups)); 1 small celery root (also called celeriac, peeled and cut into ½ inch cubes); 1 cup water; 2 Tbsp butter; ¼ cup sour cream (or cream cheese); 1/2 cup grated cheddar cheese; 4- 6 slices bacon (cooked and crumbled, divided); 2 Tbsp minced fresh chives (divided); Salt and fresh ground pepper (to taste); Optional: 1 Tbsp dry ranch dressing mix

Instant Pot Loaded Cauliflower Mashed “Potatoes”- I think you’re going to LOVE this quick and easy side dish! Cauliflower mashed “potatoes” mixed with butter, sour cream, ranch dressing spices and topped with cheddar cheese, bacon and chives. Only 152 calories and 3.5 g net carbs per serving. {Low-carb, Keto}

If you want to take Instant Pot Cauliflower Mashed “Potatoes” to the next level? or make them Keto friendly then let’s do this thing! Let’s add in all the goodies! like butter, bacon, cheddar cheese, sour cream, ranch dressing spices and chives. Because Y.E.S.!

How to Make Instant Pot Loaded Cauliflower Mashed “Potatoes”

1). Add a steamer basket to the bottom of the instant pot (silicone or metal). Add one cup of water to the instant pot. Add cauliflower florets and celery root into the steamer basket.

2). Close the lid and set the valve to sealing position. Using the MANUAL setting, cook for 3 minutes on high pressure. Do a quick release to release pressure and steam.

3). Remove steamer basket and cauliflower/celery root from pot. Drain remaining water from Instant Pot and return cauliflower/celery root back to the Instant Pot. Add butter and sour cream (and Ranch dressing mix if using) and use and Immersion blender to combine the ingredients (If you do not have an immersion blender you can use a regular hand mixer or food processor to complete this step). If using a hand mixer transfer cauliflower/celery root to a bowl before blending.

4). Add cheese, bacon and chives (reserves some bacon and chives for garnish). If necessary set Instant Pot to sauté on low if cauliflower mixture needs to be heated and/or cheese melted. Serve and garnish with reserved bacon and chives.

Optional Step:

Transfer the cauliflower mixture to a baking dish (prior to garnishing) top with additional cheese and bake in a 375F oven uncovered for 5 minutes until cheese is melted and beginning to brown. Garnish with reserved bacon and chives.

Recipe Notes:

Ranch Dressing Spices

I really love adding some ranch dressing flavor to this dish and usually use a about 1 Tbsp of dry ranch dressing seasoning packet ( found in most grocery stores next to the bottled salad dressings). Make sure to read the labels! Many of the most popular ranch dressing mixes contain MSG and/or a bunch of preservatives. I’d recommend looking for natural brands ( like Simply Organic available at Whole Foods, Walmart and other retailers or online at Amazon).

You could also stir in some bottled ranch dressing as well.

Don’t skip the celery root/celeriac! It really makes a difference

Celery root has a starchy texture that really helps to give these cauliflower mashed potatoes a creamy texture similar to classic mashed potatoes. I find that mashed cauliflower all on its own can sometimes be a bit watery. However, when you mix it with the more substantial texture of the celery root you get a great low carb side dish that really feels like you’re eating real mashed potatoes. Plus celery root somehow makes the cauliflower taste less like cauliflower and more like potatoes ( maybe it’s the subtle celery flavor of the celery root, I’m not sure but somehow it just works) .