Instant pot cauliflower actually only takes 1 whole minute to cook on high in the pressure cooker. The rest of the time is for seasoning the florets and a quick release to let the steam escape.
Combine olive oil and all the seasonings in a small bowl and mix well.
Place cauliflower florets in a large bowl and pour the oil/seasoning mixture over the cauliflower. Using gloved hands, gently toss to coat the florets.
Place rack in instant pot. Add water.
Put seasoned cauliflower into the instant pot. Secure the lid and set the lever to “sealing”. Cook on high pressure for 1 minute.
Do a quick release for steam to escape.
Notes
To Cut Cauliflower - Place the head of cauliflower, stem down on cutting board, and slice the head in half. Cut each half in half again, then you can break off the florets with your hands or with a paring knife.
Try not to cut the florets too small otherwise they may end up mushy. Aim for fairly equal sized florets if possible.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
I would highly recommend doing a quick release and not a natural release for cauliflower in the instant pot otherwise it will overcook and become mushy.