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Place cauliflower in pressure cooker, then pour 1 cup of chicken broth over top of florets.
Lock lid and set to high pressure for 10 minutes.
When time is up, do a quick release, then drain all liquid out of pot.
Using a potato masher, mash cauliflower until no small chunks remain. If you want a smoother mash, use a blender to make a cauliflower puree.
Add butter, parmesan, chives, parsley, salt and mixer, and mix until butter and cheese are melted.