Instant Pot Cauliflower Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
242 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cauliflower Soup
Description
Instant Pot Cauliflower Soup features fresh cauliflower florets cooked with yellow onion, garlic, ginger, curry powder, and coriander. After sautéing the aromatics to release their flavors, the vegetables are pressure cooked in vegetable broth for tenderness. The soup is then blended with full-fat coconut milk to achieve a smooth, creamy consistency, bringing a slight sweetness and richness without dairy.
The use of spices creates a gentle curry flavor that is warm but not overpowering, balanced by the natural earthiness of cauliflower. The soup can be garnished with fresh cilantro, sliced Thai chiles, pumpkin seeds, green onions, or shredded coconut to add layers of texture and brightness.
The recipe provides variation options including stove-top and slow cooker methods and suggests thickening the soup with cornstarch for a richer mouthfeel. Care is given to safe blending techniques to avoid splashing. The recipe is tailored for a 6-quart Instant Pot, with a total pressure cook time of 8 minutes plus natural pressure build time.
Ingredients
- 1 Tbsp coconut oil
- 1 medium yellow onion diced
- 2 cloves garlic chopped
- 1 inch piece ginger peeled and chopped, fresh
- 2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp kosher salt
- 2 large heads cauliflower approximately 48 oz/3 lbs.
- 4 cups vegetable broth
- 13-14 oz can coconut milk shake really well before opening, full fat
Garnishes
- cilantro chopped, fresh
- crushed red pepper
- green onion sliced
- pumpkin seeds
- coconut unsweetened, shredded
- Thai chiles sliced
Instructions
- Trim and cut cauliflower heads into florets. Set aside.
Saute
- Select "Saute" on the Instant Pot, then add coconut oil to the pot. Once hot, add onion and cook 3-4 minutes until softened.
- Add the garlic, ginger, curry powder, coriander and salt and cook for 30-40 seconds, just until fragrant.
Pressure Cook
- Add the cauliflower florets and vegetable broth.
- Secure Instant Pot lid, making sure it’s set to “sealing”. Select Manual or Pressure cook (on high pressure) and use the +/- buttons to select 8 minutes.
- When timer beeps and pressure cooking is complete, perform a quick release by carefully moving the valve to “venting”. When the pin drops, remove lid.
Blend
- Add the coconut milk to the pot then, using an immersion blender, blend the soup until smooth.
Thicken (optional and if desired)
- In a separate bowl, whisk 1.5 Tbsp cornstarch and 2 Tbsp water together until smooth. Stir mixture into the soup and cook a few minutes, until thickened to desired consistency.
Serve
- Ladle into bowls and serve hot, topped with any desired garnishes.
Notes
- Immersion blender should be submerged before blending to prevent splashing.
- The cook time excludes pressure build-up, which may add 10-15 minutes depending on the device.
- The soup can be thickened with a cornstarch slurry if desired.
- Alternate cooking methods include stove-top and slow cooker instructions.
- Blending in batches using a countertop blender is possible but do not fill over half and hold lid securely with a towel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 21g | 105% |
| Sodium | 1245mg | 52% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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