Instant Pot Cauliflower Soup
Creamy cauliflower soup made quickly in the Instant Pot. Blend until smooth and optionally finish with heavy cream (or half-and-half) and grated sharp cheddar.
Servings: 4 servings
Ingredients
Ingredients
- ?1 tablespoonolive oilnot extra virgin
- ?1 mediumyellow oniondiced
- ?2 clovesgarlicminced
- ?1 headcauliflowercut into florets
- ?3 cupsvegetable stock
- ??teaspoonground nutmeg
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/4 cupheavy creamor half and half – optional
- ?1/2 cupsharp cheddar cheesegrated – optional
Instructions
Instructions
- Press the "SAUTE – Normal" setting on the Instant Pot and heat the olive oil.
- Add the diced onion and sauté until soft and translucent (about 2 minutes). Add the minced garlic and cook 1 minute more, until fragrant.
- Turn off the SAUTE setting. Add the cauliflower florets, vegetable stock, ground nutmeg, salt, and ground black pepper. Stir to combine.
- Secure the lid and set the vent to SEALING. Select PRESSURE COOK / MANUAL on HIGH and set the time to 7 minutes. (The Instant Pot will take around 5 minutes to come to pressure.)
- When the cooking program ends, let the pressure sit for 2 minutes, then carefully quick-release the remaining steam by moving the valve to VENTING.
- When the float valve has dropped and it is safe to open, remove the lid away from you.
- Use an immersion blender to blend the soup until smooth, being careful of hot splatter.
- If using the optional heavy cream (or half-and-half) and/or grated sharp cheddar, stir them into the hot soup and continue stirring until the cheese is completely melted and the soup is smooth.
- Taste and adjust seasoning if desired. Serve warm.
Equipment
- Instant Pot
Notes
Store the soup in the fridge for up to 3 days in an airtight container without the toppings.
Freeze in an airtight container for up to 3 months, reheat in the microwave or over the stovetop.
The cream and the cheddar are optional, but add a lot of flavor and creaminess. If you want to make this soup vegan, then skip these 2 ingredients and it will still taste delicious.
Freeze in an airtight container for up to 3 months, reheat in the microwave or over the stovetop.
The cream and the cheddar are optional, but add a lot of flavor and creaminess. If you want to make this soup vegan, then skip these 2 ingredients and it will still taste delicious.