This Instant Pot Creamy Cauliflower Soup is velvety smooth, perfectly creamy, and rich and full of flavor. It is a one step recipe made in the pressure cooker, it is quick and easy to make and ready to serve in no time. The best part of this recipe is loading it up with all the toppings so make sure to have plenty!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Servings: 6servings
Calories: 267kcal
Ingredients
2.5poundscauliflower florets
8clovesfresh garlic
1/2yellow onionchopped
2cupschicken broth
1/2tspsalt
1tsppepper
8ozcream cheesesoftened
4ozsharp cheddargrated
Topping options:
Bacon crumbles
Green onion
Sour cream
Additional Cheddar
Broccoli Florets
Instructions
Chop the cauliflower in to roughly even smaller pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to the pot of the Instant Pot. Cook on high pressure for 8 minutes.
Quick release the pressure, open the pot and add the cream cheese and cheddar. Use an immersion blender to blend the soup until smooth.
Serve hot and garnish with your favorite toppings. Enjoy!
Notes
Broth — Makes this soup vegetarian by substituting vegetable broth for chicken broth. How to Store — Store leftover soup in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.How to Freeze —
Once the soup has cooled, add to an airtight container or freezer ziplock bag and freeze on a flat surface.
You can also portion the soup: Divide the soup into individual or family-sized portions before freezing. This will make it easier to thaw and reheat only the amount you need.
When ready to use, thaw in the refrigerator for 24-48 hours.