Instant Pot Cauliflower Potato Soup

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! 😀

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4.98 from 35 votes

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.

Pressure Cooker Cauliflower

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But wait:

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-carb
  • Low in fat, sodium, or sugar
  • Low calories
  • High in dietary fiber
  • High in vitamin C and rich in other vitamins & minerals

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You’ll love this Instant Pot Cauliflower Potato Soup because:

  • It’s easy to make.
  • Tastes comforting & satisfying like classic potato soup with layers of savory-umami flavors yet with lower carbs!
  • Only need 10 Simple & accessible ingredients
  • Low-carb “faux” potato soup
  • Sooo satisfying yet so budget-friendly!

Time to make Creamy Delicious Instant Pot Cauliflower Potato Soup!

Instant Pot Thanksgiving Recipes: Instant Pot Cauliflower Potato Soup (Pressure Cooker Cauliflower Potato Soup)

Instant Pot Cauliflower Potato Soup

Instant Pot Cauliflower Potato Soup (Lower Carb Potato Soup): comforting, thick cauliflower soup is smooth, yet stacked with layers of umami flavors. A budget-friendly, low-carb Instant Pot Soup!
4.98 from 35 votes
Print Rate This Recipe
Total: 40 minutes
Servings: 4 - 6
Calories: 330kcal
Author: Amy + Jacky

Ingredients

  • 1 head cauliflower , floret
  • 2 small red potatoes , chunked
  • 4 cups (1L) unsalted chicken stock
  • 6 cloves garlic , minced
  • 6 slices bacon , chopped
  • 1 medium onion , diced
  • 1 cup (250ml) heavy cream
  • 2 bay leaves
  • 2 stalks green onions , chopped
  • 2 tablespoons (30ml) fish sauce (optional)

Garnish

  • Freshly grated Parmesan cheese (optional)

Instructions

  • 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 ~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 😉
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Video

Recipe Notes:

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 the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 330kcal | Carbohydrates: 20g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 249mg | Potassium: 803mg | Fiber: 3g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 1mg
Course: Dinner, Lunch, Soup
Cuisine: American
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
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Cauliflower Potato Soup Cooking Guide

Prepare Ingredients for cooking Cauliflower Potato Soup in Instant Pot:

Instant Pot Cauliflower Soup Ingredients  #AmyJacky #InstantPot #PressureCooker #recipe #soup #LowCarb

What does red potatoes, bacon, Parmesan cheese, fish sauce, and garlic have in common?

They pair extremely well with cauliflower!

Tips for Instant Pot Cauliflower Potato Soup

1. Purchasing White Cauliflower: Look for clean, creamy white, tightly packed florets = fresh cauliflower!

2. Cooking Crispy Bacon

  • In order to cook the meat and fat evenly, crispy, and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
  • It’s also important to absorb the bacon’s excess fat with paper towel after sauteing – this helps crisp up the umami bacon bits!

3. Smaller Cauliflower Florets: Break the larger pieces into smaller florets, so it’ll be easier to blend.

4. Fish Sauce: Fish sauce is an optional ingredient, but it adds a kick of irresistible umami-ness to the hearty soup. Don’t worry! It won’t taste fishy. 😉

5. Thinner Consistency: If you like a thinner soup consistency, add hot unsalted chicken stock to adjust the thickness of the soup.

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1

Crisp Bacon


Place chopped bacon in your Instant Pot, then turn heat to medium (Instant Pot: press “Sauté” button). Stir occasionally, then allow the bacon bits to crisp (~4 mins).

brown bacon in Instant Pot Pressure Cooker #AmyJacky #InstantPot #PressureCooker #recipe

Remove bacon bits from Instant Pot, then place them on a paper towel to absorb the excess fat.

2

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.

3

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).

4

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:

  • Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then 10 minutes Natural Release.

Open the lid carefully.

Optional – Remove Bay Leaves: 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.

5

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.

6

Serve Instant Pot Cauliflower Potato Soup


Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese.

Snuggle up & enjoy your deliciously comforting Instant Pot Cauliflower Soup immediately. I think you will love it~ 😉

Watch: How To Make Instant Pot Cauliflower Potato Soup Video

Can’t see the cooking video? Watch it here.

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Instant Pot Cauliflower Soup | Cauliflower Instant Pot Soup | Pressure Cooker Cauliflower Soup | Instant Pot Cauliflower Potato Soup | Instant Pot Potato Soup | Pressure Cooker Potato Soup | Instant Pot Soup | Pressure Cooker Soup | Low Carb #AmyJacky #InstantPot #PressureCooker #recipe #soup #LowCarb

 

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Jade
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Jade

It was delicious! Highly recommend.5 stars

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Instant Pot DUO 60
Kelly
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Kelly

I want to try this tonight but I do not have fish sauce. Any ideas for a substitute? I do have anchovy paste. Maybe a smidge would work here?

Pressure Cooker
Instant Pot DUO 60
Brenda
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Brenda

My husband and I really enjoyed this soup!!! I was apprehensive about the fish sauce but I wanted to make the recipe exactly the way it should be. It is great! Thanks for giving us recipes that are interesting to try so we get out of our rut of cooking the same things.5 stars

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Other Pressure Cooker, Please specify in comment.
Elizabeth
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Elizabeth

I made this tonight, and my 5 year old & 3 year old asked for seconds! They didn’t want any part of it when I was chilling up the cauliflower. They smelled the aroma once I opened up the instant pot and couldn’t wait for me to dish it out for them!

Pressure Cooker
Instant Pot DUO 60
Paul Pacheco
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Paul Pacheco

IT been a repeat go to since I discovered this recipe…my kids love it!!5 stars

Pressure Cooker
Instant Pot DUO 80
Kim Malupo
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Kim Malupo

I made this today in a 1/2 batch. So yummy! I subbed the heavy cream for cocnut cream to make it dairy free. So easy and delicious. Will make again. Thanks!

Pressure Cooker
Instant Pot DUO 60
Sabrina
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Sabrina

I would like to use frozen cauliflower rice. Would I still use 4 cups and can I just throw it in frozen? Thanks.

Pressure Cooker
Instant Pot DUO 60
Randy T.
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Randy T.

I added light sour cream at the end instead of heavy cream and it was delicious! I also left out the bay leaves because I didn’t have any.5 stars

Lisa D.
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Lisa D.

Really tasty soup. I was hesitant – especially with Fish Sauce – but made as directed and it was delish! Love the photos that accompany each recipe. Virtually fool-proof. Thank you. I will be sharing your tasty recipes with my friends, family, and colleagues.5 stars

Molly
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Molly

This recipe was truly delicious! I have 2 small children (2 & 4) both ate it up. Thank you!
For others reading reviews…I accidentally left out the cream and it was still super smooth and creamy. I did add the fish sauce but only 3 tsp because I couldn’t stand it when I was pregnant and so I am always a little timid on the first go around. I think the addition is worth the extra dimension that it adds to the flavor.5 stars

Jesse
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Jesse

So good, and so simple. Thanks for a great recipe. This has become one or our staple meals.

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