- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 1 head cauliflower, broken into florets
- 3 cups diced ham
- 1 (14.5 ounce) can chicken broth
- 1/4 cup coconut milk
- 1 (8 ounce) package Cheddar cheese, shredded
- Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on the “Saute” setting. Add onion and carrot; cook and stir until onion is soft, 3 to 5 minutes. Stir in minced garlic, garlic powder, onion powder, salt, and pepper. Add cauliflower florets, ham, and chicken broth.
- Seal pressure cooker and close the steam vent. Bring to high pressure according to manufacturer's instructions; cook for 2 minutes. Release pressure using the quick-release method according to manufacturer's instructions. Stir in coconut milk.
- Garnish hot stew with Cheddar cheese.