Instant Pot Cauliflower Soup is a delicious and healthy soup recipe. Enjoy this easy recipe any time of the year because you can serve it hot on a cold day, or serve it cold. This yummy low carb pressure cooker Cauliflower Soup is one of the best Instant Pot recipes because it is thick and tasty, as well as very versatile. You can add all kinds of delicious add-ins to make this soup recipe exactly the way you like it!
Instant Pot Cauliflower Soup
Are you a fan of cauliflower? We sure are. Cauliflower is one of the most versatile vegetables that you can use to make a healthy meal with simple ingredients.
Using your electric pressure cooker to make this Cauliflower Soup recipe makes it easy because you can sauté onions and then pressure cook the rest of the ingredients all in one pot. Very convenient.
This awesome recipe for healthy Cauliflower Soup is very low calorie as written. That leaves room for plenty of tasty toppings! This is one of my favorite soup recipes for weight loss.
This is the Best Cauliflower Soup with only 7 Main Ingredients:
• Olive Oil
• Yellow Onion
• Garlic
• Cauliflower
• Carrot
• Kosher Salt & Black Pepper
• Low Sodium Chicken Broth
• Better Than Bouillon® Chicken Base
Garnish - Optional Toppings
• Chopped Green Onions
• Chopped Cooked Bacon
• Shredded Cheese
• Grated Parmesan
How to Make Cauliflower Soup in the Instant Pot
• Prep all of the ingredients and have them ready to go before cooking.
• Turn on the pot's Sauté setting. When hot, add the oil and the onion. Cook, stirring occasionally, until the onion is soft.
• Add the garlic and stir. Cook, stirring frequently, for 30 seconds. Turn off the pot.
• Add the cauliflower florets, salt and pepper.
• Pour in the broth and add the carrot.
• Then stir in the bouillon.
• Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes cook time. High Pressure. The pot will take several minutes to come to pressure.
• When the cook cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute natural pressure release). Then turn the steam release knob to the Venting position to quick release the remaining pressure. Turn off the pot.
• When the pin in the lid of the Instant Pot drops back down, open the lid and carefully stir the soup.
• Use an immersion blender or a potato masher to puree the soup (use caution with hot soup).
• Taste and adjust seasonings as desired. Garnish the top of the soup with whatever you like and serve.
Notes About this Instant Pot Soup
- Vegetable broth can be used.
- Heavy cream can be added after cooking, if desired.
- Cream cheese can be added before cooking for a richer result.
- Any cooked meat can be added after pureeing the soup; ham, bacon, chicken, etc.
What Can I Use in Place of Chicken Broth?
• A great option you can use is vegetable stock or broth for a vegan soup, or a vegetarian soup.
• Use a vegetable bouillon in place of chicken broth. The bouillon adds a lot of flavor.
What to Serve With This Soup
I like to keep it simple with a green salad and some Butter Dip Biscuits or Homemade Dinner Rolls.
Easy Instant Pot Dinner Recipes
Instant Pot Meatball Soup
Instant Pot Hamburger Baked Beans
Instant Pot Rare Roast Beef
Instant Pot Beef Stroganoff
What if I Don't Have an Immersion Blender?
- You can use a regular blender, however, blend the soup in small batches as it can be dangerous to blend hot soup. I would let it cool quite a bit before blending, then heat it back up.
- A food processor can also be used, but take precautions as with a regular blender and hot liquid.
- You can use a potato masher, but it will not give the smoothness that blending will give the soup.
My Cauliflower Soup is Not Thick. What Happened?
The simple answer is not enough cauliflower and too much broth. To get a thicker consistency you will want to use a large head of cauliflower, mine usually weigh close to 3 pounds. I use 3 cups of liquid. Use less liquid with a small head of cauliflower.
How Can I Make This a More Creamy Soup?
• This soup has a creamy consistency without added cream, but if you want to make an Instant Pot creamy Cauliflower Soup, you can add the following:
• Add an 8 oz block of cream cheese before pressure cooking for a very creamy texture.
• Add 1 cup of Heavy Cream or coconut milk after pressure cooking.
• Stir in some shredded parmesan cheese or extra sharp cheddar cheese.
• Add a dollop of sour cream on top of your bowl of soup.
Storing Leftovers
You can store leftover Instant Pot Cauliflower Soup in an airtight container in the fridge for up to 5 days.
To Freeze This Soup
If you make this soup recipe without cheese, you can freeze it in an airtight container or freezer baggie for up to 3 months.
This is the best soup to make when you want a quick lunch or dinner. This is a family favorite soup in our house. I hope you like it as much as we do!
Instant Pot Cauliflower Soup
Equipment
- 6-quart Electric Pressure Cooker
- Immersion Blender or Potato Masher (immersion blender yields best results)
Ingredients
- 2 Tablespoons Olive Oil
- 1 medium Yellow Onion, chopped
- 5 cloves Garlic, pressed or finely minced
- 1 large Head Cauliflower, rough chopped
- 1 Carrot, grated/shredded
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cups Low Sodium Chicken Broth
- 1 ½ teaspoons Better Than Bouillon® Chicken Base
Garnish - Optional
- Chopped Scallion
- Chopped Cooked Bacon
- Shredded Cheese
- Grated Parmesan
Instructions
- Prep all of the ingredients and have them ready to go before cooking.
- Turn on the pot's Sauté setting. When hot, add the oil and the onion. Cook, stirring occasionally, until the onion is soft.
- Add the garlic and stir. Cook, stirring frequently, for 30 seconds. Turn off the pot.
- Add the cauliflower, carrot, salt, pepper, and broth. Then stir in the bouillon.
- Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure. Turn off the pot.
- When the pin in the lid drops back down, open the lid and carefully stir the soup.
- Use an immersion blender or a potato masher to puree the soup (use caution with hot soup).
- Taste and adjust seasonings as desired. Garnish with whatever you like and serve.
Notes
- Use less liquid with a small head of cauliflower for a thick consistency.
- Vegetable broth can be used.
- Heavy cream can be added after cooking, if desired.
- Cream cheese can be added before cooking for a richer result.
- Any cooked meat can be added after pureeing the soup; ham, bacon, chicken, etc.
Carla says
Delicious! Very easy to make and even my husband enjoyed it. He's not much of a veggie guy. I made it as written but am excited to try adding things to it for variety.