Instant Pot Cauliflower Potato Soup
You'll love how creamy Instant Pot cauliflower potato soup is, with fewer carbs than a traditional creamy potato soup but oh, so delicious!
Servings: 7
Equipment
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 inch cubes (see note)
- 1 bag (16 oz.) frozen cauliflower florets, or fresh cauliflower, cut into florets
- 2 cups low-sodium chicken stock, divided
- 1 cup 2% milk (or whole milk)
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- freshly ground black 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.3 strips bacon, cut into ½ inch pieces
- Add onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 3 minutes. Stir in 1 cup chicken stock and scrape the bottom of the pot to deglaze, removing all browned bits. Turn off Instant Pot.¾ cup coarsely chopped onion , 2 cups low-sodium chicken stock, divided
- Add potatoes, cauliflower, remaining chicken stock, milk, salt, pepper, and garlic powder to the Instant Pot.3 large Yukon gold potatoes, cut into 1 inch cubes , 1 bag (16 oz.) frozen cauliflower florets, or fresh cauliflower, cut into florets, 1 cup 2% milk, 1 ½ teaspoons kosher salt, ½ teaspoon garlic powder, freshly ground black pepper, to taste
- Attach lid and securely seal. Select Pressure Cook (or Manual, 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.½ cup shredded cheddar cheese, plus more for garnish
- Keep soup warm for up to 1 hour using the Keep Warm setting on the Instant Pot. Makes about 7 cups.
Video
Notes
- Potatoes: Yukon gold potatoes make the creamiest soup-- we don’t recommend substituting russet or red potatoes.
- Vegetarian option: Omit the bacon, and use 1 tablespoon of olive oil to sauté the onion. Substitute vegetable broth for the chicken broth.
- More garnish ideas: Fresh chopped parsley, French-fried onions, homemade croutons, or fried sage leaves.
- Cheese options: 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
Serving: 1cup | 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
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