Easy No-Chop Instant Pot Cauliflower Rice

Ingredients

• 1 (16 ounce or 500 gram) bag frozen cauliflower florets
• 1 tablespoon garlic-infused olive oil (or 1 tablespoon preferred oil + 1/2 teaspoon garlic powder)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 cup cold water (1 1/2 cups for an 8-quart Instant Pot)
• Fresh chopped parsley, chives, freshly-ground black pepper

Instructions

1. 1

   Prepare the Instant Pot: Pour water into your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker and place a vegetable steamer basket inside.

2. 2

   Add cauliflower florets: Pouring slowly and evenly so the basket doesn’t tip over, pour frozen cauliflower florets from the bag onto the basket.

3. 3

   Pressure cook: Close the Instant Pot lid and set the pressure release valve to “Sealing.” Select the "Manual" or "Pressure Cook" button and set the cooking time to 2 minutes on high pressure.

4. 4

   Quick Release: Once the cooking cycle has completed, manually quick release the pressure. Open the lid.

5. 5

   Mash into rice: Carefully remove the vegetable steamer basket containing the florets to a plate. Using oven mitts as pot will be hot, discard water from the inner pot and dry completely with paper towels. Place inner pot back into the Instant Pot and hit the "Sauté" button. Immediately add the garlic-infused olive oil (or your preferred cooking oil) and swirl the pot to coat. Add florets back to the Instant Pot, and mash with a potato masher until the size of rice. Stir in salt and pepper (and garlic powder, if using instead of garlic-infused olive oil).

6. 6

   Taste: Hit “Cancel” on the Instant Pot. Remove inner pot from the Instant Pot to a hot pad. Taste cauliflower rice and adjust seasonings as needed.

7. 7

   Serve: Spoon rice into a serving bowl. Garnish with fresh chopped parsley, chives, or freshly ground pepper if desired. Serve as a low-carb rice alternative with your favorite main dishes, like Lemon Chicken, Grilled Greek Chicken Souvlaki, Sausage and Fall Vegetables, Italian-Marinated Grilled Chicken Thighs, Creamy Bacon Mushroom Chicken Thighs, Coconut Lamb Curry, and countless others.

8. 8

   Store leftover cauliflower rice in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.