Instant Pot Cauliflower Soup
This Instant Pot cauliflower soup is perfectly creamy and delicious, packed full of smoky bacon flavor, and comes together in less than 30 minutes in just one pot!
Servings: 6 servings
Calories: 254kcal
Equipment
Ingredients
- 2 pounds fresh cauliflower
- 1 tablespoon olive oil
- 2 garlic cloves smashed
- 1 leek white part chopped
- 4 anchovies
- 3 cups chicken stock
- ½ teaspoon crushed red pepper
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ cup cream
- 4 pieces cooked and crumbled bacon garnish
- 1 cup shredded Parmesan cheese garnish
- ½ cup sliced green onions garnish
Instructions
- Cut the cauliflower in small pieces (if using fresh).
- Heat the olive oil in the Instant Pot on the saute setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
- Add the remaining ingredients, except the cream and garnishments, and set the Instant Pot to pressure cook on high for 9 minutes.
- Use the quick release to release the pressure. Use an immersion blender to blend until the soup uniform.
- Turn the Instant Pot to the saute setting and add the cream in; bring to a simmer.
- Turn the Instant Pot off and serve with shredded Parmesan cheese, crumbled bacon and green onions.
Notes
- If you don't have an immersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
Nutrition
Serving: 1cup | Calories: 254kcal | Carbohydrates: 16g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1277mg | Potassium: 676mg | Fiber: 4g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 77mg | Calcium: 268mg | Iron: 2mg