Make this Creamy Instant Pot Cauliflower Potato Soup (Pressure Cooker Cauliflower Potato Soup). Comforting, smooth, thick cauliflower soup stacked with layers of savory-umami flavors. A budget-friendly, low-carb Instant Pot Soup that you’ll enjoy even on a warm day! 😀
Let’s talk: Cauliflower!
We are naturally drawn to high-carbohydrate foods like a kid attracted to candies. I know I am.
Imagine a creamy, smooth, thick, comforting, flavorful potato soup loaded with satisfying carbs.
Yet, when we’re trying to lower our carbs intake, potato soup just won’t cut it.
Cauliflower is a great substitute for potatoes or rice!
It gives a similar texture or mouth feel without the carbs. YES!
The best part?
Amazing health benefits:
Low in fat, sodium, or sugar
High in dietary fiber
High in vitamin C and rich in other vitamins & minerals
SUBSCRIBE FOR FREE RECIPES + TIPS
Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free!
Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways!
Crisp Bacon: Place chopped bacon in your Instant Pot, then turn heat to medium (press "Sauté" button). Stir occasionally, then allow the bacon bits to crisp (~4 mins). Remove bacon bits from Instant Pot, then place them on a paper towel to absorb the excess fat.
Sauté Onion, Garlic, Green Onions: Sauté onions in bacon fat for ~1 – 2 mins until softened. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper. Sauté until fragrant.
Deglaze: Pour ~⅓ cup (100ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon (keep the brown bits as they are very flavorful).
Pressure Cook Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in Instant Pot. Pour the remaining chicken stock in Instant Pot. Close the lid and pressure cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Open the lid carefully.Remove Bay Leaves (Optional): If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.
Blend & Season: Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tbsp (30 ml) of fish sauce and kosher salt.
Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 😉
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat (see tips).*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Course: Dinner, Lunch, Soup
Keyword: cauliflower potato soup, instant pot cauliflower soup, instant pot low carb recipes, instant pot potato soup, instant pot soup, pressure cooker cauliflower soup, pressure cooker soup