0 from 3 votes
Instant Pot Cauliflower Soup
This cauliflower soup recipe is a great way to pack veggies in one comforting bowl. With tender cauliflower, carrots, onion, and cheddar cheese in every bite, this dish is as filling as it is tasty.
Prep Time
5 mins
Additional Time
15 mins
Total Time
20 mins
Servings: 6 people
Calories: 377 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 cups cauliflower frozen or fresh, about 1 head
- 1 cup carrot shredded
- ½ cup onion diced
- 3 cups water
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon season salt
- ½ teaspoon pepper
- 1 cup sharp cheddar cheese
- 1 tablespoon parsley fresh, chopped
Instructions
- Chop cauliflower so it is in 1-inch sized pieces.
- Combine all of the ingredients except the cheddar cheese and parsley in the instant pot.
- Cook on manual high pressure for 5 minutes.
- Let natural pressure release (NPR) for about 15 minutes, or until all the pressure is released. If you try to quick-release the pressure, hot soup will spray everywhere.
- Once the pressure is released, remove the lid and stir in the cheddar cheese and parsley.
Cup of Yum
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Cholesterol
128mg
(43%)
Sodium
571mg
(24%)
Potassium
315mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4975IU
(100%)
Vitamin C
28mg
(31%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 128mg | 43% |
| Sodium | 571mg | 24% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4975IU | 100% |
| Vitamin C | 28mg | 31% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.