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, or skip this step and serve immediately.
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.
To keep this cauliflower recipe vegetarian, use vegetable broth instead of chicken broth.
Make sure to cut the cauliflower into roughly equal pieces so it cooks evenly.
If you like your cauliflower on the firmer side, reduce the pressure cooking time by 1-2 minutes, or cut it into larger florets.
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.
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.