Super creamy cauliflower soup made in the Instant Pot in just 15 minutes! This soup is so rich, hearty, and warming.
If you’ve never had Instant Pot cauliflower soup before, then you’re missing out! This soup is the creamiest soup that I know of, it’s so simple, made in just 15 minutes, and it tastes heavenly!
And since it’s currently the soup season, I’m sharing lots of soup recipes with you. If you still haven’t made my Instant Pot chicken noodle soup, then check it out and make it ASAP! It’s the best!
Things and ingredients needed to make this Instant Pot cauliflower soup
- You will need an Instant Pot, this is the one that I have.
- Immersion blender.
- A wooden spoon and a ladle.
- Cauliflower, onion, garlic, cream cheese, oil (if you choose to saute the onion first), salt, pepper.
- Vegetable stock – I make my own in the Instant Pot! You could also use chicken stock if you prefer.
How to make cauliflower soup in the Instant Pot
- Start by prepping the cauliflower head. Get rid of the leaves then wash it, and chop it up into pieces or florets. You don’t need to chop this into equal-sized pieces of anything, so a rough chop would do.
- Add the cauliflower to the Instant Pot, followed by the diced onion, garlic, salt, and pepper.
- Cover with the lid, press on MANUAL or PRESSURE COOK and set at 7 minutes on high. Allow the Instant Pot to come to pressure, and cook. Once it’s done, quickly release the steam and carefully open the lid.
- Add cheddar cheese, and cream cheese to the cauliflower.
- Using an immersion blender, blend the soup until it’s creamy and smooth.
Optional toppings
This soup is delicious on its own, and I honestly love the simplicity of this soup. But here are a few topping ideas that I love:
- Grated extra sharp cheddar cheese
- Crispy bacon – if you want to keep things vegetarian, then either use something like Quron bacon or omit the bacon altogether.
- Chopped chives
- A grind of black pepper
- Red chili flakes
- Serve with toasted sourdough bread on the side!
How to store this cheesy cauliflower soup
Store the soup in the fridge for up to 3 days in an airtight container without the toppings.
What if the Instant Pot starts splattering liquid all over when doing a quick release?
I didn’t have this problem with this soup. However, if this happens, then just push back the vent with the back of a spoon. Wait for a minute, and try again.
Using a clean kitchen towel also helps, just cover the vent with it if you feel like you’re getting lots of steam out and you don’t want it to fill your kitchen.
More tasty Instant Pot soup recipes
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Instant Pot Cauliflower Soup
Ingredients
- 1 head cauliflower
- 2 cloves garlic
- 1 onion diced
- 2 cups vegetable stock
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup cream cheese
- ½ cup sharp cheddar cheese
Instructions
- Start by prepping the cauliflower head. Get rid of the leaves, and chop it up into pieces or florets.
- Add the cauliflower to the Instant Pot, followed by the diced onion, garlic, salt, and pepper. Cover with the lid, press on MANUAL or PRESSURE COOK and set at 7 minutes on high. Allow the Instant Pot to come to pressure, and cook. Once it's done, quickly release the steam and carefully open the lid.
- Add cheddar cheese, and cream cheese to the cauliflower.
- Using an immersion blender, blend the soup until it’s creamy and smooth.
- Top with grated extra sharp cheddar cheese, and a grind of black pepper. Serve with crusty bread and enjoy!
Notes
- Store the soup in the fridge for up to 3 days in an airtight container without the toppings.
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