Instant Pot Cauliflower in Lemon Butter Sauce

Instructions

1. 1

   Prepare all vegetables: cut the cauliflower into florets, dice the onion, peel and slice the carrot, and peel and cube the potato.

2. 2

   Set the Instant Pot to 'Sauté' mode. Add the butter and let it melt.

3. 3

   Add the diced onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the carrot and potato, and sauté for another 2 minutes.

5. 5

   Add the cauliflower florets, salt, and black pepper. Stir well to combine.

6. 6

   Pour in the lemon juice and add 100 ml of water to help with steaming.

7. 7

   Close the Instant Pot lid, set the valve to 'Sealing', and cook on 'Manual' or 'Pressure Cook' for 2 minutes.

8. 8

   While the vegetables are cooking, beat the eggs in a small bowl.

9. 9

   When the cooking time is up, perform a quick release of the pressure.

10. 10

    Open the lid and set the Instant Pot to 'Sauté' mode again. Slowly pour the beaten eggs into the pot, stirring gently to create a silky sauce.

11. 11

    Cook for 1-2 minutes until the eggs are just set and the sauce is creamy.

12. 12

    Taste and adjust seasoning if needed. Serve hot, garnished with extra black pepper or fresh herbs if desired.