Go Back
–+ servings
Instant Pot Cauliflower Soup

Instant Pot Cauliflower Soup

Instant Pot Cauliflower Soup is a delicious, simple soup that is flavorful and easy to make. It's even healthy!
5 from 1 vote
Print
Course: Soup
Cuisine: American
Keyword: instant pot soup, pressure cooker cauliflower soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure Build & Natural Release: 20 minutes
Total Time: 45 minutes
Servings: 8
Calories: 71kcal
Author: Sandy

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.

Nutrition

Serving: 1cup | Calories: 71kcal