Servings: 6

Cooking Time: 1 Hr


¾ pound ground meat /337.5g

¾ pound ground beef /337.5g

1 head cauliflower; cut into florets

1 large egg, beaten

½ onion; minced

1 ¾ cup heavy cream; divided /438ml

¼ cup bread crumbs /32.5g

¼ cup sour cream /62.5ml

2 cups beef stock /500ml

¼ cup fresh chopped parsley /32.5g

1 tbsp water /15ml

4 tbsp butter; divided /60g

3 tbsp flour /45g

salt and freshly ground black pepper to taste


1. In a mixing bowl, mix ground beef, onion, salt, bread crumbs, ground meat, egg, water, and pepper; shape meatballs. Warm 2 tbsp or 30g of butter on Sear/Sauté.

2. Add meatballs and cook until browned, about 5-6 minutes. Set aside to а plate. Pour beef stock in the pot to deglaze, scrape the pan to get rid of browned bits of food.

3. Stir flour with the liquid in the pot until smooth; bring to a boil. Stir ¾ cup heavy cream into
the liquid. Arrange meatballs into the gravy. Place trivet onto meatballs. Arrange cauliflower florets onto the trivet.

4. Seal the pressure lid, choose Pressure, set to High, and set the timer to 8 minutes. Press Start.When ready, release the pressure quickly.

5. Set the cauliflower in а mixing bowl. Add in the remaining 1 cup or 250ml heavy cream, pepper, sour cream, salt, and 2 or 30g tbsp butter and use a potato masher to mash the mixture until smooth.

6. Spoon the mashed cauliflower onto serving bowls; place а topping of gravy and meatballs. Add parsley for garnishin.