Creamy Instant Pot Cauliflower Soup
This Creamy Instant Pot Cauliflower Soup is velvety smooth. Top it with bacon, sour cream and chives for a delicious low-carb dinner!
Servings: 4 servings
Calories: 299kcal
Ingredients
- 1 tbsp olive oil
- 1 head cauliflower, chopped into florets
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 2 cups vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated cheddar cheese
Toppings
- 4 slices Bacon, crumbled
- 1 tbsp chives
- Sour cream, for topping
- Cheddar, for topping
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed except for sour cream, cheddar cheese and toppings.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- While soup is cooking in the Instant Pot, cook and prepare bacon and chop chives if using as toppings.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in sour cream and cheddar, then blend soup with an immersion blender. Garnish with toppings of choice, then serve and enjoy!
Video
Notes
*Nutritional info includes 1 slice of bacon as garnish.
If you don't have an immersion blender, puree the soup in a regular blender in batches.
Swap out the cheddar for another cheese with a high moisture content and low melting point like parmesan, Swiss or Monterey Jack.
Store the leftovers in the fridge for 4-5 days. Reheat in the microwave or in a pot on the stovetop.
If you plan on freezing this soup, don't add in the sour cream and cheese until after it's been reheated. The soup will last in the freezer for up to 6 months.
Nutrition
Calories: 299kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 772mg | Potassium: 608mg | Fiber: 4g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 74.1mg | Calcium: 178mg | Iron: 1mg