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Creamy Cauliflower Soup

Pressure Cooker Creamy Cauliflower Soup

This Pressure Cooker Creamy Cauliflower Soup is ready in record time and loaded with veggies.

Using your handy dandy instant pot? Here's how to make this soup:

Course Soup
Cuisine American
Keyword Creamy Cauliflower Soup
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1-2 tsp butter
  • 1 cup diced onion
  • 1/2 cup diced or shredded carrot
  • 2-3 cloves garlic
  • 1 head of cauliflower (trimmed and chopped)
  • 1.5 cups veggie broth
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup half and half or cream
  • 2/3 cup grated mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/4 cup butter
  • 1/4 cup GF flour blend
  • parsley or green onion to garnish optional

Instructions

  1. Set Instant Pot to sauté function and heat your butter. Sauté onion until tender and golden, adding your garlic towards the end.
  2. Next add carrots, cauliflower, broth, salt, and pepper. Set to high pressure for 5 minutes. Allow pressure to release naturally.
  3. For a lusciously thick soup, I made a roux on the stovetop while the IP did it's thing. Simply melt 1/4 cup of butter in a saucepan over medium-high heat until frothy. Add 1/4 cup of  all purpose flour (GF or regular) and stir until mixture thickens and begins to turn golden brown. You could also add some (raw) grated potato to the IP with your veggies to thicken the soup in place of the roux. 
  4. Next add any additional salt and pepper to taste (my broth wasn't low sodium so I was good with just an added pinch).
  5. Add your grated cheese and choice of half and half or heavy cream and stir until all your melty, cheesy dreams come true!
  6. Garnish with your favorite toppings (extra cheese on top for moi - bacon crumbles for the man) and dig in!

Recipe Notes

yields 5-6 cups of soup

Every so often I'll go extra creamy with my soup and swirl a little cream cheese into the mix too. I do this with cauliflower and potato based soups and totally adore the result! Feel free to follow suit if you're a cheese fiend like myself! I'll usually use a lighter dairy option (regular milk vs cream for instance) and then add a few oz of cream cheese in after it's done cooking in the IP.