Instant Pot Cauliflower Soup

• servings: 4-5 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 pound cauliflower florets (1 head)

5 slices bacon

1 ½ cups shredded cheddar cheese (4 ounces weight)

4 ounces cream cheese

3 cups water (2 cups chicken broth & 1 cup water)

1/2 cup chopped celery (1 stalk)

1/4 cup chopped onions (1/4 onion)

3-4 cloves garlic, minced

1 teaspoon table salt

1/4 teaspoon ground black pepper

Optional toppings:

thinly sliced scallions

shredded cheddar cheese

Directions

Cut Cream Cheese: Cut cream cheese into 8 small cubes. Set aside to soften on countertop while proceeding to next steps.

Cook Bacon: Select sauté mode on pressure cooker (Note 2) for medium heat. Cut bacon slices in half (so they are half as long) and add to pot, working in batches as needed. Cook until crispy, turning occasionally. Transfer crispy bacon to paper towel lined plate to drain, leaving grease in pot.

Sauté Vegetables: Add celery, onions, garlic, salt, and pepper to pot with grease. Cook for a few minutes, stirring occasionally. Turn off sauté mode.

Pressure Cook: Add cauliflower florets and water, then stir and verify that cauliflower is submerged. Secure and seal lid. Cook for 8 minutes at high pressure, followed by quick pressure release.

Purée Soup: Uncover. Add cream cheese and shredded cheddar cheese. Use immersion blender or tabletop blender to purée until smooth (Note 3).

Serve: Taste, adjusting salt and pepper as needed. Crumble bacon and stir into soup. Serve, adding additional toppings if desired and save any leftovers (Notes 4-5).

Notes

10/6/25- used sharp cheddar cheese and dairy free Violife cream cheese, 1/3 cup bacon bits. (I modified this recipe reducing pepper, and using bacon bits if needed.

1) Water. This can be substituted with vegetable or chicken broth.

(2) Pressure Cooker Equipment. I use a 6-quart Instant Pot. Smaller and larger models should work as well.

(3) Blender. I recommend using an immersion blender so that the soup can be puréed in place, without needing to transfer it. If you don’t have an immersion blender, transfer the soup to a traditional tabletop blender that can handle at least 1.5 liters of hot liquid.

(4) Serving. The soup will be very hot, so let it rest before serving. It will also thicken a bit as it cools. Serve this soup alongside an avocado steak salad or a bright balsamic strawberry salad.

(5) Leftovers. Leftover soup should be stored in an airtight container separate from the toppings (bacon, scallions, and cheddar cheese). Reheat the soup in the microwave until hot, stirring halfway through. Add toppings last, just before serving.

Nutrition

• Calories: 220 kcal
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g