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Delicious Instant Pot Cauliflower Soup is a rich, creamy, and delicious soup that is made in minutes in your pressure cooker. The perfect comfort food without all guilt in this creamy cauliflower soup.

It’s no secret that I love my Instant Pot soup recipes they are my favorite thing to make in my pressure cooker. More low-carb soups are my Taco Soup and Chicken Tortilla Soup these low-carb soups are regulars on my meal rotations.

What Do you need to make cauliflower soup?

• Instant Pot or Pressure Cooker
• Immersion Blender or mixer
• olive oil
• red onion
• roasted cauliflower florets
• dry ground mustard (you can use Dijon Mustard or mustard seeds)

• ground pepper
• salt
• chicken broth
• shredded cheese
• Heavy Cream

How To Make Delicious Instant Pot Cauliflower Soup

1. Set your Instant Pot to Sauté mode
2. Pour olive oil and chopped onion.
3. Stir and cook until the onions are softened and slightly transparent.
4. Add the cauliflower and the dry ground mustard, ground pepper and salt.
5. Mix well and cook for 1 or 2 minutes
6. Add the chicken broth.
7. Turn the Sauté mode off,
8. Close the lid and make sure the valve is closed.
9. Cook on high pressure for 4 minutes.
10. Do a quick release.
11. Add the cheese and the cream. 
12. Mix until all blended.
13. Using an immersion blender, blend the soup mixture until you have a thick cream soup.
14. Keep warm until ready to use.
15. Top the soup with your favorite toppings:
    1. Shredded cheese
    2. Bacon Bits
    3. Fried onions
    4. Crumbled Croutons

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Delicious Instant Pot Cauliflower Soup

Yield: 1

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 4 minutes

Delicious Instant Pot Cauliflower Soup is a rich, creamy, and delicious soup that is made in minutes in your pressure cooker. The perfect comfort food without all guilt in this creamy cauliflower soup.

Print

Ingredients

• 2 tablespoons olive oil (you can use any vegetable oil or 1 tablespoon of butter)
• ¼ cup chopped red onion (you can use sweet or white onions)
• 3 ½ cups roasted cauliflower florets (when I roast a cauliflower head, I roast 2 so I can make the soup the next day)
• ¼ teaspoon dry ground mustard (you can use Dijon Mustard or mustard seeds)
• ¼ teaspoon ground pepper
• ½ teaspoon salt
• 2 cups chicken broth (I used regular, but you can use low sodium or also use vegetable broth)
• 1 ½ cup of shredded cheese Gouda cheese (I love using the Gouda Cheddar blend from Sam’s or Target)
• 1 cup of cream

Instructions

1. Set your Instant Pot to Sauté mode
2. Pour olive oil and chopped onion. Stir and cook until the onions are softened and slightly transparent.
3. Add the roasted cauliflower and the dry ground mustard, ground pepper and salt. Mix well and cook for 1 or 2 minutes
4. Add the chicken broth.
5. Turn the Sauté mode off,
6. Close the lid and make sure the valve is closed.
7. Cook on high pressure for 4 minutes.
8. Do a quick release.
9. Add the cheese and the cream. 
10. Mix until all blended.
11. Using an immersion blender, blend the mixture until you have a thick cream soup.
12. Keep warm until ready to use.

Notes

Top the soup with your favorite toppings:

• Shredded cheese
• Bacon Bits
• Fried onions
• Crumbled Croutons

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Duo Evo Plus Pressure Cooker 10 in 1,   6 Qt, 48 One Touch Programs, Stainless Steel/Black

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 52gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 120mgSodium: 1729mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 16g

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