Instant Pot Cauliflower Soup

Instant Pot Cauliflower Soup is a healthy soup best for weight watchers. It is keto, low carb, gluten-free, and can be made dairy-free too.

Ingredients 

  • ▢2 tbsp Olive Oil
  • ▢1 tsp Garlic (Chopped)
  • ▢½ cup Onion (Chopped)
  • ▢2 Bay Leaves
  • ▢1 head Cauliflower (Cut into small florets)
  • ▢2 stalks Celery (Sliced)
  • ▢1 tsp Mixed Herbs
  • ▢2 cups Vegetable Stock
  • ▢Salt & Pepper
  • ▢2 cups Milk
  • ▢¼ cup Fresh Cream
  • ▢¼ cup Cheddar Cheese (Shredded)
  • ▢1 tsp Red Chilli Flakes

Instructions

  • Press the SAUTE on Instant Pot.
  • Add olive oil and let it get heated.
  • Add garlic and onions and saute for 2-3 minutes.
  • Now add bay leaf, cauliflower florets and celery and saute for 2-3 minutes.
  • Add dried herbs, vegetable stock, salt and pepper and mix well.
  • Close the lid of the Instant Pot and set the valve to sealing position.
  • Press PRESSURE COOK and set the timer to 8 minutes.
  • It will take 10-12 minutes for the pressure to build up.
  • Once the timer goes off, let the pressure release on it’s own for 10-15 minutes.
  • Release the remaining pressure by moving the valve to venting.
  • Open the lid of the Instant Pot.
  • Let the soup cool down a bit.
  • Discard the bay leaf.
  • Using an immersion blender, blend the soup until smooth.
  • Add milk, cream, cheddar cheese and red chilli flakes and mix well.
  • Top with your choice of topping and serve hot.

Step by Step Recipe

Press the SAUTE on Instant Pot. Add olive oil and let it get heated.

Olive Oil heating in Instant pot.

Add garlic and onions and saute for 2-3 minutes.

Garlic and onion added in Instant pot.

Now add bay leaf, cauliflower florets, and celery and saute for 2-3 minutes.

Bay leaf, cauliflower florets, and celery added in Instant Pot.

Add dried herbs, vegetable stock, salt and pepper and mix well.

Dried herbs, vegetable stock, salt and pepper added in Instant pot.

Close the lid of the Instant Pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes. It will take 10-12 minutes for the pressure to build up.

Lid closed and timer set to 8 minutes.

Once the timer goes off, let the pressure release on its own for 10-15 minutes. Release the remaining pressure by moving the valve to venting. Open the lid of the Instant Pot. Let the soup cool down a bit. Discard the bay leaf.

Removing Bay leaves from the soup.

Using an immersion blender, blend the soup until smooth.

Soup blend until smooth.

Add milk, cream, cheddar cheese, and red chilli flakes and mix well. Top with your choice of topping and serve hot.

Milk, cream, cheddar cheese, and red chilli flakes added in the pot.
Ready Instant Pot Cauliflower Soup.

Instant Pot Cauliflower Soup Recipe (Step by Step + Video) - Whiskaffair