Rich, creamy and delicious, this Instant Pot Cauliflower Soup is the ultimate comfort food! Keto-friendly and gluten free, it’s full of wholesome, homemade ingredients that will warm you up on even the coldest day!
Why You’ll Love This Recipe
HEALTHY – Everyone loves Loaded Baked Potato Soup! This Instant Pot Cauliflower soup has all the flavors of Loaded Baked Potato Soup but is much healthier and loaded with veggies! It has tons of vitamins and is loaded with fiber. And it’s a great source of antioxidants! This Instant Pot Cauliflower Soup is also Gluten Free, low carb and Keto-Friendly! And, while our version is made with Chicken Stock, you can easily substitute vegetable stock to make this a delicious vegetarian dish!
EASY – This is a super simple Instant Pot Recipe! And everything is made in one pot! So it’s an easy clean up!
DELICIOUS – There is just something about an Instant Pot Soup that is so yummy! I think when you pressure cook a recipe, it locks all those aromas and flavors in there and the results are amazing! We almost always pressure cook our soups these days!
Instant Pot Cauliflower Soup
The great thing about Cauliflower Soup, well, there a couple of great things, is that Cauliflower generally takes on whatever flavors you cook it with.
This is awesome because Cauliflower is super healthy for you and, when prepared properly, delicious!
So, this Cauliflower super is really easy to customize any way that you’d like! We’ll give you the recipe, but it’s really easy to tweak things here and there to make it perfect for you and your family! You can mostly do this with the topping suggestions that I’ve mentioned below.
But you can also change some of the ingredients as well! Read below for more info on this!
How To Make Instant Pot Cauliflower Soup
So, what do you need? Wholesome, authentic and homemade ingredients that you probably already have in your kitchen! For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 large head cauliflower, chopped into cauliflower florets (about 2-1/2 lbs)
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon dry thyme
- 1/2 teaspoon ground pepper
- 1 brick, 8 oz, cream cheese, cubed
- 1/2 cup shredded cheddar cheese
- chopped green onions, optional for serving.
Notes, Tips and Suggestions
Yes, you can use frozen cauliflower if needed. But fresh is better! Our version of this cauliflower soup is pretty thick, almost like chowder. That’s how we like it. If you want to make it a little thinner, you can increase the broth to 3-4 cups.
Also, if you want an extra creamy cauliflower soup, you can use an immersion blender after cooking to further blend the ingredients.
As mentioned above, if you are looking for a vegetarian friendly soup, simply sub the chicken broth for vegetable broth.
And, finally, as with any soup, add salt to taste! Having the right amount of salt in this cauliflower soup is key!
Other Topping Suggestions
Make this a loaded cauliflower soup with some of these garnishes!
- CHEESE – Of course Cheddar is awesome, but Swiss Cheese would be delicious too. Or Pepper Jack Cheese to give it a little kick!
- BACON CRUMBLES – Ummm… Yep. Bacon!
- PULLED PORK – Got some leftover BBQ? Put it on top of this soup for a delicious flavor combo!
- GREEN ONIONS – Add a great texture and flavor!
- CHIVES
- SOUR CREAM -Yum!
- SRIRACHA SAUCE – Drizzle a little over some sour cream for some serious heat!
- CRISPY FRIED ONIONS – Crispy fried onions are great on everything. Right!?!?!
Over the years, we’ve made some delicious Instant Pot Soup Recipes! Some of our favorites have been:
- INSTANT POT IRISH COLCANNON SOUP
- INSTANT POT CHICKEN NOODLE SOUP
- INSTANT POT ZUPPA TOSCANA
- INSTANT POT HAM AND BEAN SOUP
- INSTANT POT VEGETABLE BEEF SOUP
I hope you enjoy this recipe for Instant Pot Cauliflower Soup! I’d love to know how it worked out for you in the comments section. Thanks for reading!
Instant Pot Cauliflower Soup
Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 1 tablespoon minced garlic
- 1 large head cauliflower chopped (about 2-1/2 lbs)
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon dry thyme
- 1/2 teaspoon ground pepper
- 1 brick 8 oz, cream cheese, cubed
- 1/2 cup shredded cheddar cheese
- chopped green onions optional for serving.
Instructions
- Add butter, onion and garlic to instant pot. Set to saute and cook until onion is tender, about 3-4 minutes.
- Add cauliflower, broth and seasoning. Place the lid on the instant pot and seal shut. Close the pressure release valve.
- Set instant pot to manual, high pressure for 8 minutes. When cooking cycle is complete, quick release pressure. Carefully open pot and mash cauliflower.
- Stir in cream cheese until melted. If necessary, return to saute mode to continue to heat.
- Serve topped with shredded cheddar cheese and green onions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
