Instant Pot Cauliflower (Tangy Dijon)

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This quick and easy Instant Pot Cauliflower side dish cooks quickly in the pressure cooker with a perfectly tender texture and a tangy dijon seasoning!

Cauliflower is probably one of the most versatile vegetables as it works as a side dish or a main meal! We love it for this air fryer cauliflower, cheesy cauliflower bake or for these spicy Korean cauliflower wings. 

For pure comfort food, we enjoy this cauliflower tikka masala and this roasted parmesan cauliflower is an all time favorite with its crispy, caramelized edges!

Seriously, is there anything cauliflower can’t do!?

But what about the days you just don’t want to turn on your stove or oven? I’ve got you covered with this Instant Pot tangy dijon cauliflower. 

We love it served with honey baked ham and air fryer carrots, but the serving options are endless for this cauliflower side dish recipe!

Check out the Instant Pot Cauliflower story!

Why this recipe works

1. Say goodbye to mushy cauliflower! The Instant Pot steams the cauliflower to tender perfection. 
2. It’s super flavorful! The cauliflower cooks in a simple tangy dijon mixture that just clings to the florets. So good!
3. No special ingredients required! You probably have everything you need for this recipe in your pantry and fridge right now.
4. It’s ready in less than 25 minutes with very little hands-on time, which gives you time to cook your main dish and other sides.

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 1 head of cauliflower, cut into even florets (about 2 pounds or 4 cups). To ensure you’re using fresh cauliflower, choose a head that is firm and tightly closed without any brown or dark spots on it.

For convenience, you can also use pre-cut cauliflower florets. Grocery stores usually sell them in pre-packaged bags.

For the cooking liquid, I like to use ½ a cup of chicken stock. I prefer homemade chicken stock, but you can also use store-bought for convenience. If you’re using a low-sodium broth, you may wish to add some more salt to the cauliflower. For a vegan version, you can use vegetable stock.

To add a little tangy flavor to the cauliflower, you’ll season the chicken stock with 2 tablespoons of Dijon mustard and 2 tablespoons of white wine vinegar.

I prefer grainy Dijon mustard but smooth also works. Some mustards are a little saltier than others, so taste the cooking liquid and adjust the amount of salt, if necessary.

If you don’t have white wine vinegar, you can use red wine vinegar. You can use table vinegar in a pinch, just note that it has a much sharper taste.

Step by step instructions

Turn the Instant Pot to the sauté setting and add the olive oil and garlic. Sauté for 1 minute.

While the garlic sautés, mix the broth, mustard, salt, pepper and vinegar in a bowl until smooth.

Add to the Instant Pot along with the cauliflower and mix so the cauliflower is coated.

Pressure cook on high for 5 minutes and use the quick release to release the pressure when done.

Turn the Instant Pot to the sauté setting and simmer 2-3 minutes for the liquid to evaporate. (This is optional. You can also just serve immediately).

Expert tips

1. For the chicken broth, you can use store-bought or homemade. If it’s unsalted or reduced sodium broth, you may wish to season the cauliflower with more salt. This Instant Pot chicken bone broth is one of my favorites to use.
2. To keep this cauliflower recipe vegetarian, use vegetable broth instead of chicken broth.
3. Make sure to cut the cauliflower into roughly equal pieces so it cooks evenly. 
4. If you like your cauliflower on the firmer side, reduce the pressure cooking time by 1-2 minutes, or cut it into larger florets.
5. Be sure to do a quick release of the pressure. If you naturally release the pressure, the cauliflower will continue cooking and will be overcooked and mushy.
6. While the cook time is just 8-9 minutes total in the Instant Pot, you’ll also need to factor in time for pressure to build and release in the Instant Pot.

Common questions

Storage, reheating and freezing

Store leftover cauliflower in an airtight container in the fridge for 3-4 days. If you keep the cooking liquid, you can reheat the cauliflower on the stovetop over medium heat until warmed through. Without the cooking liquid, you can warm it in the microwave.

To freeze, drain the cooking liquid from the cauliflower and arrange the florets in a single layer on a baking sheet lined with parchment paper and freeze for a few hours. Place the florets in a freezer safe container or ziplock bag and store in the freezer for 2-3 months. Defrost in the fridge overnight and then reheat in the microwave.

Other Instant Pot recipes

• Instant Pot Cauliflower Soup
• Instant Pot Cilantro Lime Rice
• Instant Pot Brussels Sprouts
• Instant Pot Tomato Soup
• Asian Glazed Instant Pot Meatballs
• Instant Pot Lemon Chicken

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!