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Instant pot Cauliflower Rice, quick and easy process and makes a huge batch

Instant Pot Cauliflower Rice

Make a big batch of cauliflower rice in just under five minute. My version of instant pot cauliflower rice is quick, al-dente and perfectly cooked.
4.16 from 13 votes
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Course: Side Dish
Cuisine: American, Asian
Keyword: 5-minute fried rice, cauliflower recipe, cauliflower recipes, easy cauliflower rice, instant pot cauliflower, instant pot cauliflower rice
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 6
Calories: 25kcal
Author: Sophie


  • Instant Pot or Electric Pressure Cooker


  • 1 Large Head of Cauliflower
  • 1 teaspoon vegan chicken broth powder
  • 1 teaspoon Cilantro to garnish


Clean and Prep Cauliflower

  • Start with cutting the cauliflower. Believe it or not, cauliflowers are notorious for having lots of bugs and worms hiding in them.
  • The best way to clean the cauliflower is by cleaning them in hot water. Cut out the main stalk and remove the leaves and leaf stems. Then wash it really thoroughly under tap water or immerse in hot water for one minute.
  • If you want, you can also add turmeric here. But that step is optional. Then rinse, and cut the cauliflower.
  • Remember you need to cut big florets. So cut big florets and transfer florets to a steam basket. I usually do not season cauliflower at this point unless I am using the rice for some recipe.
  • But if you want to flavor your cauliflower, dry seasonings and poultry broth powder works the best. Just slather the florets with seasoning paste or mixture and pack in a pot or place on a foil before steaming.

Steam in Instant Pot

  • Bring the instant pot to a saute mode and add 1 cup of water. Allow the water to boil, and insert a trivet.
  • Once the water starts to boil, insert the steam rack with cauliflower and put the instant pot into a steam mode and set the time to 1 minute.
  • After 1 minute, quick release pressure and take the steam rack out. Give cauliflowers an iced bath and transfer them to a colander.
  • At this point, cauliflower florets will be soft enough for a potato masher for fine shredding.
  • If you want, you can also use a hand blender with chopper attachment to shred the cauliflower florets till riced.
  • If you are like me and want perfectly riced cauliflower, then transfer the cauliflower florets to a food processor and process until riced. Your cauliflower rice is ready.


  • If you want to use cauliflower rice for another recipe, then use a cheese cloth or kitchen towel to lightly drain the water from the riced cauliflower.
  • For freezing, divide the riced cauliflower into individual portions and transfer them to freezer safe boxes or ziplock bags. Then store them for a month.
  • Reheat cauliflower rice before serving and add a little butter or oil while reheating frozen cauliflower rice. It helps to fluff up the rice really well.
  • Although I love fresh cauliflower rice a lot more, I freeze some batch especially to use it for other recipes.


Serving: 200g | Calories: 25kcal | Carbohydrates: 5g