Instant Pot Cauliflower Soup

This creamy cauliflower soup is delicious, keto, low carb, and uses fresh simple ingredients. 

The perfect go-to comfort soup to warm you up on a cold night! Made in the instant pot in 30 min!  Naturally gluten-free!

Ingredients:

• Bacon
• Onion
• Garlic
• Cauliflower
• Chicken or vegetable stock
• Salt
• Pepper
• Heavy cream
• White cheddar
• Scallions

How to make cauliflower soup:

1. Gather and measure the ingredients.
2. Turn the pressure cooker on, press “saute” and wait about two minutes for the pot to heat up.  
3. Add the chopped bacon and cook until crispy, about five minutes.
4. Transfer the cooked bacon to a plate and set aside.  This will be a garnish for the finished soup.
5. To the pressure cooker, add the onion and cook until it starts to soften, about two minutes stirring occasionally.
6. Add the garlic and cook for one minute, stirring constantly.  Press “cancel” to stop sauteeing.
7. Add the cauliflower, stock, salt, and black pepper to the instant pot.  Turn the pot on manual, high pressure for three minutes, and then do a quick release.
8. Puree the soup using an immersion blender (or transfer to a regular blender and puree).  
9. Set the pot to “warm” and stir in half the cheese until melted, reserving the other half for the topping/garnish.
10. Stir in the cream. Press “cancel” to turn the pot off.
11. Ladle the soup into bowls and top each with crisped bacon, shredded cheese, and chopped scallion.

Recipe Tips:

• Store in airtight containers in the refrigerator for up to four days, or in the freezer for up to a month.
• Chop vegetables up ahead of time.

How do you add flavor to cauliflower soup?

• Cooking with chicken or vegetable stock, onion, garlic adds delicious flavor to a cauliflower soup.
• The toppings or garnishes add another delicious element to a cauliflower soup.

Garnishes:

• Crispy bacon
• Chopped green onion
• Shredded cheese
• Cracked black pepper
• A bit of olive oil 
• Chopped nuts

Soup Recipes:

• Cauliflower Soup
• Paleo Chicken Soup
• Butternut Squash Soup
• Roasted Carrot Soup
• Kale Bean and Farro Soup

Print

Instant Pot Cauliflower Soup

Prep Time

15 mins

Cook Time

10 mins

 

This creamy cauliflower soup is delicious, keto, low carb, and uses fresh simple ingredients. The perfect go-to comfort soup to warm you up on a cold night! Made in the instant pot in 30 min!  Naturally gluten-free!

Course: gluten-free, grain-free, Soup, Soup/Stew

Cuisine: American

Servings: 4

Calories: 266 kcal

Author: Christine Galvani

Ingredients

• 2 slices bacon, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken or vegetable stock
• 1/2 cauliflower, cut into florets (about 1/ 1/2 pounds of medium-sized head)
• 1/4 cup heavy cream (substitute dairy-free milk such as coconut milk).
• 1 cup shredded white cheddar, divided (4 ounces)
• 2 scallions, green and white parts, thinly sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. Gather and measure the ingredients.

2. Turn the pressure cooker on, press "saute" and wait 2 minutes for the pot to heat up.

3. Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally.

4. Transfer to a plate and set aside to garnish the finished soup.

5. Add the onion to the pressure cooker and cook until it starts to soften about 2 minutes, stirring occasionally.

6. Add the garlic and cook for one minute, stirring constantly. Press "cancel" to stop cooking.

7. Add the cauliflower, stock, salt, black pepper to the pot. Turn the pot to Manual, High Pressure for three minutes, and then do a quick release.

8. Puree the soup using an immersion blender (or transfer to a regular blender and puree).

9. Set the instant pot to "warm" and stir in half the cheese until melted, reserving the other half for garnish/topping.

10. Stir in the cream. Press "cancel" to turn off the instant pot.

11. Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.

Recipe Notes

Recipe Tips:

• Store in airtight containers in the refrigerator for up to four days, or in the freezer for up to a month.
• Chop vegetables up ahead of time.

How do you add flavor to cauliflower soup?

• Cooking with chicken or vegetable stock, onion, garlic adds delicious flavor to a cauliflower soup.
• The toppings or garnishes add another delicious element to a cauliflower soup.

Garnishes:

• Crispy bacon
• Chopped green onion
• Shredded cheese
• Cracked black pepper
• A bit of olive oil 
• Chopped nuts

Nutrition Facts

Instant Pot Cauliflower Soup

Amount Per Serving

Calories 266 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g55%

Cholesterol 59mg20%

Sodium 364mg15%

Potassium 395mg11%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 4g4%

Protein 12g24%

Vitamin A 562IU11%

Vitamin C 38mg46%

Calcium 243mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.