Creamy Garlic and Dill Mashed Cauliflower (Instant Pot)

I love cooking in the Instant Pot, and it’s an excellent method for making creamy mashed cauliflower. I didn’t expect it to replace mashed potatoes so well—especially when you’re watching carbs—but this Garlic and Dill Instant Pot Mashed Cauliflower has converted me. It’s bright with dill, savory with garlic, and easy to adapt with the spices you prefer.

How to Make Dill and Garlic Instant Pot Mashed Cauliflower

What You’ll Need for This Recipe

Gather the following ingredients before you start:

• 1 whole head of cauliflower, washed and trimmed
• 1/2 tablespoon minced garlic (bottled minced garlic saves time)
• 1 tablespoon fresh chopped dill (fresh gives the best flavor)
• 2 tablespoons salted butter (or margarine if you prefer)
• 1/2 cup strong chicken broth (liquid broth adds more flavor)
• Instant Pot

Getting Started

One of the best things about the Instant Pot is the speed: the cauliflower cooks in just four minutes. Place the whole trimmed cauliflower in the Instant Pot, pour the chicken broth over it, then add the butter, dill and garlic. Close the lid and cook on High Pressure for 4 minutes. This produces a very soft cauliflower that is perfect for mashing or whipping.

When the cooking cycle finishes, quickly release the steam, remove the lid and mash or whip the cauliflower to your preferred texture. For an ultra-creamy result, use a hand mixer or immersion blender and whip until smooth.

After whipping, taste and adjust seasoning if needed. Sprinkle additional fresh dill on top and add a pat of butter before serving for extra richness.

Mike’s Tips and Tricks for the Best Mashed Cauliflower

1. Top the finished mash with extra fresh dill for brightness and visual appeal.
2. Use minced garlic from a jar if you want to skip mincing—its moisture and garlic oils enhance flavor.
3. A hand mixer or immersion blender makes the cauliflower very creamy; a potato masher will give a chunkier texture.
4. Prefer liquid chicken broth over bouillon for a deeper, more consistent flavor.

The result is a low-carb side dish that often replaces potatoes at our table. It’s mild, creamy and flavorful, and even kids tend to enjoy it—a welcome parenting win.

If you make this recipe, I’d love to hear how it turned out. Share a photo or note so others can try it too.

Happy low carbing,

Mike

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