Instant Pot Cauliflower Potato Soup
User Reviews
5
Instant Pot Cauliflower Potato Soup
Description
This recipe for Instant Pot Cauliflower Potato Soup uses a head of cauliflower florets and chunked red potatoes simmered in unsalted chicken stock, along with minced garlic, diced onion, and chopped bacon. The bacon is first crisped via sauté mode and set aside, leaving the rendered fat to cook the aromatics. Half of the green onions add freshness during sautéing.
After deglazing the pot to incorporate browned bits, the vegetables and bay leaves are pressure cooked briefly to retain structure but soften well. Following natural pressure release, the soup is finished by blending in heavy cream for richness and optional fish sauce to enhance umami. The texture is creamy with small vegetable pieces, balanced by smoky bacon and aromatic garlic.
This soup suits cooler days as a filling starter or main. It can be adjusted for thinner consistency with more stock if preferred. Removing the bay leaves after cooking is recommended. The garnish of Parmesan adds a savory note when served.
Adjust soup thickness by adding hot unsalted chicken stock as needed for your preferred consistency.Break larger cauliflower florets into smaller pieces to ease blending and cooking.Start bacon cooking in a cold Instant Pot for best crispiness and to render fat properly.Removing bay leaves after cooking prevents bitter flavors from developing.
Ingredients
- 1 head cauliflower , floret
- 2 small potato chunked, red
- 4 cups (1L) chicken stock unsalted
- 6 cloves garlic , minced
- 6 lices Bacon , chopped
- 1 medium onion , diced
- 1 cup (250ml) heavy cream
- 2 bay leaf
- 2 talks green onions , chopped
- 2 tablespoons (30ml) fish sauce (optional)
Garnish
- Parmesan Cheese optional, freshly grated
Instructions
- Crisp Bacon: Place chopped bacon in your Instant Pot, then turn heat to medium (press "Sauté" button). Stir occasionally, then allow the bacon bits to crisp (~4 mins). Remove bacon bits from Instant Pot, then place them on a paper towel to absorb the excess fat.
- Sauté Onion, Garlic, Green Onions: Sauté onions in bacon fat for ~1 – 2 mins until softened. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper. Sauté until fragrant.
- Deglaze: Pour ~⅓ cup (100ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon (keep the brown bits as they are very flavorful).
- Pressure Cook Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in Instant Pot. Pour the remaining chicken stock in Instant Pot. Close the lid and pressure cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Open the lid carefully.Remove Bay Leaves (Optional): If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.
- Blend & Season: Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tbsp (30 ml) of fish sauce and kosher salt.
- Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it ;)
Notes
- Adjust soup thickness by adding hot unsalted chicken stock as needed for your preferred consistency.
- Break larger cauliflower florets into smaller pieces to ease blending and cooking.
- Start bacon cooking in a cold Instant Pot for best crispiness and to render fat properly.
- Removing bay leaves after cooking prevents bitter flavors from developing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 249mg | 10% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 54mg | 60% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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