Instant Pot Cauliflower Soup
This Instant Pot Cauliflower Soup is a comforting and creamy dish made quickly with simple ingredients like cauliflower, onion, garlic, and a touch of nutmeg. It can be customized with cream and cheddar cheese for a richer flavor or enjoyed as a light, nourishing meal.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil not extra virgin
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 head cauliflower cut into florets
- 3 cups vegetable stock
- 1/8 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup heavy cream or half and half optional
- 1/2 cup sharp cheddar cheese grated, optional
Instructions
- Turn your Instant Pot to the sauté setting and add 1 tablespoon of olive oil. Once the oil is hot, add the diced yellow onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 4 to 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant, making sure not to burn the garlic.
- Add the cauliflower florets to the Instant Pot. Stir to combine with the onion and garlic. Sprinkle in the ground nutmeg, salt, and black pepper. Give everything a good stir to evenly distribute the seasonings.
- Pour 3 cups of vegetable stock over the cauliflower mixture. Make sure the cauliflower is mostly submerged. Give it one last stir to combine all the ingredients.
- Secure the lid on the Instant Pot and set the valve to sealing. Select the manual or pressure cook setting and set the timer for 8 minutes on high pressure. Once the cooking time is complete, allow the pressure to naturally release for about 10 minutes, then carefully quick release any remaining pressure.
- Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- If you want a richer soup, stir in ¼ cup of heavy cream or half and half. Then add ½ cup of grated sharp cheddar cheese, stirring until melted and fully incorporated. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy immediately. For an extra touch, garnish with a sprinkle of cheese, a drizzle of olive oil, or some freshly ground black pepper.
Equipment
- Instant Pot
- Immersion Blender
Notes
Use a sharp knife and cut cauliflower florets into similar sizes for even cooking. Don’t skip the sauté step—cooking the onions and garlic first builds a rich flavor base. For a chunkier soup, blend only half the soup, leaving some cauliflower pieces intact. Be cautious when blending hot soup; use a towel to hold the blender lid to prevent spills. For dairy-free or vegan versions, omit cream and cheese or use plant-based alternatives. Adjust seasoning at the end since cheese can add saltiness.