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–+ servings
cauliflower soup

Instant Pot Cauliflower Soup

A smooth, creamy Instant Pot Cauliflower Soup with crumbled bacon that will be on the table in less than 30 minutes.
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Course Soup
Servings 4 Servings

Equipment

Ingredients
  

  • 1 head Cauliflower cut into florets
  • 1 small onion - or shallot chopped
  • 2 cups broth chicken or vegetable
  • 1/2 cup heavy cream
  • 2 cups cheddar cheese shredded
  • 2 tbsp butter unsalted
  • 4-6 bacon strips cooked and crumbled
  • nutmeg
  • salt and pepper to taste

Instructions
 

  • Prepare vegetables by cutting cauliflower into florets and chopping onions. Remember you are going to puree these so rough chop is fine. Just consistency in size is important.
  • Set Instant Pot to sauté, add butter and Sauté onions until slightly translucent.
    Add cauliflower florets, season to taste, give a stir and then add stock.
    Secure lid on top, close the air valve and Set to manual mode for 8 minutes.
  • Cook bacon strips while IP comes to pressure. When crispy remove, drain and chop into bits.
  • When IP is done, open valve for a quick release. Then add cheddar cheese and heavy cream.
    Now using the immersion blender, puree mixture until smooth.
  • Switch the IP to the sauté setting, grate some fresh nutmeg into the soup, bring to a slight boil before switching to the warm setting until ready to eat.
    Plate, garnish with crumbled bacon and serve warm.
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