5.0 from 6 votes
Pressure Cooker Creamy Cauliflower Soup
This Pressure Cooker Creamy Cauliflower Soup is ready in record time and loaded with veggies. Using your handy dandy instant pot? Here's how to make this soup:
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 298 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1-2 tsp butter
- 1 cup diced onion
- ½ cup diced or shredded carrot
- 2-3 cloves garlic
- 1 head of cauliflower (trimmed and chopped)
- 1.5 cups veggie broth
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup half and half or cream
- ⅔ cup grated Mozzarella cheese
- ⅓ cup grated Parmesan cheese
- ¼ cup butter
- ¼ cup GF flour blend
- parsley or green onion to garnish optional
Instructions
- Set Instant Pot to sauté function and heat your butter. Sauté onion until tender and golden, adding your garlic towards the end.
- Next add carrots, cauliflower, broth, salt, and pepper. Set to high pressure for 5 minutes. Allow pressure to release naturally.
- For a lusciously thick soup, I made a roux on the stovetop while the IP did it's thing. Simply melt 1/4 cup of butter in a saucepan over medium-high heat until frothy. Add 1/4 cup of all purpose flour (GF or regular) and stir until mixture thickens and begins to turn golden brown. You could also add some (raw) grated potato to the IP with your veggies to thicken the soup in place of the roux.
- Next add any additional salt and pepper to taste (my broth wasn't low sodium so I was good with just an added pinch).
- Add your grated cheese and choice of half and half or heavy cream and stir until all your melty, cheesy dreams come true!
- Garnish with your favorite toppings (extra cheese on top for moi - bacon crumbles for the man) and dig in!
Cup of Yum
Notes
- yields 5-6 cups of soup
- Every so often I'll go extra creamy with my soup and swirl a little cream cheese into the mix too. I do this with cauliflower and potato based soups and totally adore the result! Feel free to follow suit if you're a cheese fiend like myself! I'll usually use a lighter dairy option (regular milk vs cream for instance) and then add a few oz of cream cheese in after it's done cooking in the IP.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
58mg
(19%)
Sodium
751mg
(31%)
Potassium
517mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2917IU
(58%)
Vitamin C
59mg
(66%)
Calcium
281mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 298
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 58mg | 19% |
| Sodium | 751mg | 31% |
| Potassium | 517mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2917IU | 58% |
| Vitamin C | 59mg | 66% |
| Calcium | 281mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.