Make-Ahead Instant Pot® Cauliflower Rice

This is my simple how-to method for make-ahead cauliflower rice. I like to keep this plain since I'm never sure what I will be serving it with, but if you plan on using it right away, feel free to season your cauliflower prior to putting it in the steamer basket. Store in the freezer for up to 1 month.

Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
8 servings


  • 1 (4 pound) cauliflower, cut into large florets


  1. Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.

  4. Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.

  5. Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.

Nutrition Facts (per serving)

57 Calories
0g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 57
% Daily Value *
Total Fat 0g 0%
Sodium 68mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 5g
Vitamin C 105mg 527%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 688mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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