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!
Gather and measure the ingredients.
Turn the pressure cooker on, press "saute" and wait 2 minutes for the pot to heat up.
Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally.
Transfer to a plate and set aside to garnish the finished soup.
Add the onion to the pressure cooker and cook until it starts to soften about 2 minutes, stirring occasionally.
Add the garlic and cook for one minute, stirring constantly. Press "cancel" to stop cooking.
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.
Puree the soup using an immersion blender (or transfer to a regular blender and puree).
Set the instant pot to "warm" and stir in half the cheese until melted, reserving the other half for garnish/topping.
Stir in the cream. Press "cancel" to turn off the instant pot.
Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.