Cauliflower Soup Instant Pot Food
INSTANT POT CAULIFLOWER SOUP
Super creamy Instant Pot cauliflower soup to warm you up on a cold day! It's so quick and easy to make, and family-friendly too!
Provided by Diana
Categories Soup
Time 25m
Number Of Ingredients 9
Steps:
- On the Instant Pot, press on SAUTE - normal and heat the olive oil.
- Saute the onion until it's soft and translucent, then add the garlic and cook for a minute or until it's fragrant.
- Switch off the SAUTE setting. Add the cauliflower florets, vegetable stock, ground nutmeg, and season with salt and pepper.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, leave it for a couple of minutes then quickly release the steam.
- Carefully remove the lid, and with an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, and cheddar, and keep stirring until the cheese has completely melted. Adjust seasonings to your preference, serve warm.
Nutrition Facts : Calories 167 kcal, Carbohydrate 13 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 1424 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT CAULIFLOWER SOUP
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!
Provided by Kimber
Categories Soup
Time 18m
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : ServingSize 1.25 cup, Calories 267 kcal, Carbohydrate 12 g, Protein 11 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 317 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g
INSTANT POT® VEGAN CAULIFLOWER SOUP
A luxurious vegan cauliflower soup that requires hardly any prep time and is ready in a flash. I find the secret to making a satisfying pureed vegetable soup that's vegan is to drizzle in extra virgin olive oil while blending. It lends richness to the soup, not to mention the olive oil helps your body absorb all of the nutrients!
Provided by Diana Moutsopoulos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
- Taste soup and season with more salt and pepper, if needed.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 16.4 g, Fat 9.9 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 256.2 mg, Sugar 3.9 g
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