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Vegan & Gluten Free Instant Pot Cauliflower "Roast" with Potatoes, Carrots, and Onions

5 from 1 vote
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Cook Time 20 minutes
Course Main Course

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 head of cauliflower
  • 1 lb. baby carrots
  • 1 medium yellow onion
  • 3 lbs. diced red or yellow potatoes
  • 1 1/2 cups vegetable broth
  • 1 (.9 oz) vegan ranch dip packet
  • 1 (1 oz.) vegan brown gravy mix packet

Instructions
 

  • Wash your vegetables
    Trim off the exterior stems of the cauliflower, but be careful to leave the head intact.
    Dice potatoes and yellow onion and set aside. 
  • In the inner liner of your Instant Pot, place the trivet in the bottom and pour in vegetable broth. 
  • Place head of cauliflower directly onto the trivet.
  • Surround the cauliflower with potatoes, baby carrots, and onion pieces. Sprinkling ranch and gravy packets as you continue to layer your vegetables.
  • Set your Instant Pot to manual high pressure for 20 minutes.
  • Once it's finished cooking and your Instant Pot beeps, let it continue to set for an additional 5 minutes before CAREFULLY releasing pressure.
  • Once it has finished releasing pressure, carefully open the lid to your pressure cooker. Let sit an additional 5 minutes to cool and serve.