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Make Butter Cauliflower in an Instant Pot

Course dinner, lunch
Cuisine Indian
Keyword Butter Cauliflower, curry, dinner, easy instant pot recipes, Gluten Free, instant pot, Lunch, vegan instant pot recipes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • Instant Pot

Ingredients

  • 1 cup basmati rice
  • 1 cup water
  • 2 tablespoons coconut oil or Butter
  • 1/3 cup spring onions green part only
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1/3 cup tomato paste
  • 1 can chopped tomatoes
  • 1 vegetable stock
  • 1 1/2 cup hot water
  • 1 500g head cauliflower cut into florets
  • 4 baby potatoes
  • 1 can coconut cream
  • 1 tsp sugar
  • 1/4 cup coriander / Chives freshly chopped

Instructions

Basmati Rice

  • Wash basmati rice until the water runs clear.
    Add 1 cup of cold water and 1 cup of rice to the instant pot.
    Start the instant pot in manual or pressure cook mode for 4 minutes at high pressure with vent in sealing position.
    When the instant pot beeps, do 5 minutes natural pressure release,(release the pressure manually 5 minutes after the instant pot beeps.)
    Fluff the rice with a fork. Remove from Instant Pot and set aside.

Butter Cauliflower

  • Melt coconut oil in Instant Pot using the saute function. Add spring onions, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in ginger, all the spices, tomato paste, canned tomatoes, vegetable stock cube, 1 1/2 cups of hot water, potatoes and cauliflower.
  • Stir everything together then put the Instant Pot lid on and select 'Pressure Cook' - and add 10 minutes. Once the Instant Pot beeps, release the steam.
    When the pot has released all the steam (and the float valve is down) you can safetly remove the lid.
  • Stir in 1/2 can of coconut cream, salt and pepper (according to taste) and 1 tsp of sugar.
  • Serve immediately with rice, top with more coconut cream and the fresh herbs if desired.