Instant Pot Cauliflower Potato Soup
Posted: 03/10/2021
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You’ll love how creamy Instant Pot cauliflower potato soup is, with fewer carbs than a traditional creamy potato soup but oh, so delicious! With easy vegetarian option.
Recipe Overview
Why you’ll love it: This is a nutritious soup that feels really decadent
How long it takes: 45 minutes
Equipment you’ll need: Instant Pot pressure cooker
Servings: makes 7 cups
Table of Contents
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The silky texture of this pureed cauliflower potato soup makes it seem like you’re enjoying an ultra-rich splurge. It tastes like a creamy bisque, laden with heavy cream and cheese. You’ll be pleasantly surprised when you find that there isn’t a bit of heavy cream or butter in the ingredient list, and only a mere half cup of shredded cheese. The taste is there but not all the fat.
And to make it even better, cauliflower replaces a good share of the potatoes to lessen the carb load. Cauliflower is low in carbs, super nutritious, and very popular right now. Cauliflower rice is a popular low carb choice and can be used in lots of tasty ways, from side dishes to pizza crust.
Have you tried my cauliflower nachos yet? So good, you won’t even miss the chips. This roasted cauliflower and cheddar dip is always a hit at parties and so are air fryer buffalo cauliflower bites.
Even if you aren’t a fan of cauliflower, and I know there are a few of you out there, you’ll be pleasantly surprised by this creamy soup. Quite honestly, it’s hard to discern the presence of cauliflower at all. It’s kind of a sneaky way to get your vegetables.
About this recipe
Like most Instant Pot recipes, this soup comes together pretty quickly. Everything is cooked right in the Instant Pot in thirty minutes, start to finish. Allow yourself fifteen minutes to clean and chop the cauliflower, potatoes, and onions, and you can have a delicious creamy soup on the table, with a lovely garnish of bacon crumbles, shredded cheddar cheese, and sliced green onions in only 45 minutes!
I’ll run through the recipe here to get you started. You’ll find the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.
What you’ll need
- Cauliflower: Good news! Both frozen and fresh work in this recipe. Use whatever you have on hand. Don’t worry if the cauliflower is still frozen because it doesn’t matter a bit (yay!). Just dump the frozen cauliflower out of the bag and into the pot.
- Yukon Gold Potatoes: We recommend sticking with Yukon gold potatoes for the creamiest, silky soup. There’s no need to peel them first; just give them a quick scrub.
- Flavor: We keep things pretty simple in this soup, all you need are onion, salt, pepper, and garlic powder.
- Make it Soupy: The base of this soup is a combination of chicken stock and milk. We always recommend using unsalted or low-salt chicken stock so that you can control the salt levels yourself. For a vegetarian soup, use vegetable broth (and leave out the bacon).
- Cheddar Cheese: We recommend stirring some in so it can melt and flavor the soup, and then reserving some for sprinkling on top of your bowl of soup.
- Garnishes! Aren’t garnishes and toppings always the most fun part? For this soup, we recommend crumbled bacon, more cheese, and sliced green onions or chopped parsley, for garnish. Fresh chives would be terrific, too, if you don’t have green onions.
How To Make This Recipe
The process of making this soup begins with a quick sauté of the bacon garnish. Don’t you just love the Sauté feature of the Instant Pot? So handy! Reserve the bacon, and use the drippings to sauté the onion next.
Add the rest of the ingredients (except the cheese), and set the pressure for ten minutes. The pressure cooker will take about ten minutes to come to pressure, so you have twenty minutes of hands-off cooking. That’s a great time to make a quick salad to serve with your soup or a pan of whole wheat cornbread.
When the timer goes off, quick release the pressure. Don’t be alarmed if your soup doesn’t look so great yet. It all comes together once it’s blended.
Use a hand held blender to purée the soup or carefully transfer it to a blender to process. If you aren’t quite ready to serve the soup, keep it perfectly warm for up to an hour on the “Keep Warm” setting of your Instant Pot.
Stir in the garlic powder, salt, and pepper, and some of the cheese and enjoy with your desired toppings!
Make It Your Own
- Vegetarian option: Omit the bacon, and sauté the onion in a tablespoon of olive oil instead. Substitute vegetable broth for the chicken broth.
- Experiment with toppings. Fresh chopped parsley, french-fried onions, homemade croutons, or fried sage leaves perfectly garnish this soup.
- Sharp cheddar cheese can be replaced with another type of cheese. Use a cheese with plenty of flavor and that melts well, such as a sharp fontina, Gruyère, or Swiss.
- Not a fan of cauliflower? This five ingredient crockpot pumpkin soup is somewhat similar to this recipe but without any cauliflower. Or go in a different direction with smoky roasted tomato soup or creamy carrot soup.
Storage & Reheating Tips
Leftover creamy cauliflower potato soup is fantastic and makes a great lunch. Store leftovers in a tightly covered container in the fridge for up to 4 days. We don’t recommend freezing this soup. Reheat in the microwave at 50% power, or on the stovetop over low heat.
More Instant Pot Soup Recipes
Soup’s on! And it’s on the table in a lot less time if you use your Instant Pot! Try:
- Instant Pot Broccoli Cheese Soup
- Instant Pot Black Bean Soup (no need to soak beans!)
- Instant Pot Chicken Noodle Soup
- Instant Pot Tomato Soup
- Instant Pot Chicken and Rice Soup
- Instant Pot Minestrone Soup Recipe
- Instant Pot Chicken and Dumplings
- Instant Pot White Chicken Chili
- Instant Pot Spicy Peanut Soup with sweet potatoes and kale by Pinch of Yum
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
You'll love how creamy Instant Pot cauliflower potato soup is, with fewer carbs than a traditional creamy potato soup but oh, so delicious!
Ingredients
- 3 strips bacon, cut into ½ inch pieces
- ¾ cup coarsely chopped onion (about ½ onion)
- 3 large Yukon gold potatoes, cut into 1” cubes (see note)
- 1 bag (16 ounces) frozen cauliflower florets, or fresh cauliflower, cut into florets
- 2 cups low-sodium chicken stock
- 1 cup 2% milk
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste
- ½ cup shredded cheddar cheese, plus more for garnish
- Chopped fresh parsley or sliced green onions for garnish
Instructions
- Heat Instant Pot using the Sauté function. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove the bacon and set it on a paper towel to drain. Reserve bacon pieces for garnish.
- Add onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 3 minutes. Stir in 1 cup broth and scrape the bottom of the pot to deglaze, removing all browned bits. Turn off Instant Pot.
- Add potatoes, cauliflower, remaining chicken stock, milk, salt, pepper, and garlic powder. Attach lid and securely seal, making sure valve is in “sealing” position. Switch the Instant Pot to the Pressure Cook — High Pressure setting. Set the timer for 10 minutes. It will take about 10 minutes to come to pressure.
- When the Instant Pot finishes cooking, quick release the pressure manually.
- Use an immersion blender to blend the soup to the desired consistency, or transfer it in batches to a blender to puree. Taste and add additional salt, pepper, or garlic powder, if desired.
- Stir in cheddar cheese until melted. Garnish with reserved bacon, additional cheese, parsley or green onion.
- Keep soup warm for up to 1 hour using the “keep warm” setting on the Instant Pot. Makes about 7 cups.
Notes
- Vegetarian option: omit the bacon, and use 1 tablespoon of olive oil to sauté the onion. Substitute vegetable broth for the chicken broth.
- Yukon gold potatoes make the creamiest soup– we don’t recommend substituting russet or red potatoes.
- More garnish ideas: Fresh chopped parsley, French-fried onions, homemade croutons, or fried sage leaves perfectly garnish this soup.
- Sharp cheddar cheese can be replaced with another type of cheese. Use a cheese with plenty of flavor and that melts well, such as a sharp fontina, Gruyère, or Swiss.
Nutrition Information
Calories: 163kcal, Carbohydrates: 17g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 652mg, Potassium: 467mg, Fiber: 2g, Sugar: 3g, Vitamin A: 121IU, Vitamin C: 16mg, Calcium: 115mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Anna says
How would you suggest making this if you wanted to have a few potato cubes in the final soup?
Rachel Gurk says
I would just scoop some out before you puree it. :)
Susan L Montagna says
Just wanting to know if this recipe is adaptable to a slow cooker…
Newbie to slow cookery.
Rachel Gurk says
It probably would be, but I haven’t tested it that way so I can’t say for sure.
Malissa says
I’ve made this many times! it’s healthy and yummy, perfect!!!
Rachel Gurk says
So glad to hear you like this recipe!
denise says
tasty
Rachel Gurk says
Thanks!