Make this Creamy Pressure Cooker Cauliflower Potato Soup. Comforting, thick cauliflower soup is smooth, yet stacked with layers of umami flavors. A budget-friendly, low-carb pressure cooker 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
- Low calories
- High in dietary fiber
- High in vitamin C and rich in other vitamins & minerals
In one sentence: Cauliflower is good for us.
You’ll love this Pressure Cooker Cauliflower Potato Soup because:
- It’s easy to make.
- It got Bacon & Cheese – since cauliflower is so healthy, we deserve an extra dose of yumminess 😉
- Comforting with layers of umami flavors
- Simple & accessible ingredients
- Low-carb (compare to all-potato soup)
- Sooo satisfying yet so budget-friendly!
Ingredients for Pressure Cooker Cauliflower Potato Soup
- Red potatoes
- Unsalted chicken stock
- Bacon – add texture and super flavor umami
- Medium onion
- Heavy cream
- Bay leaves
- Green onions
- Optional: Fish sauce, freshly grated Parmesan cheese
What does red potatoes, bacon, Parmesan cheese, fish sauce, and garlic have in common?
They pair extremely well with cauliflower!
Tools for Pressure Cooker Cauliflower Potato Soup
Tips for Pressure Cooker Cauliflower Potato Soup
1. Purchasing White Cauliflower: look for clean, creamy white, tightly packed florets = fresh cauliflower!
2. 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.
Watch: How To Make Pressure Cooker Cauliflower Potato Soup Video
Can’t see the cooking video? Watch it here.
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Recipe type: Dinner, Lunch, Quick Meals, Soup, Vegetables, Easy
Serving: 4 - 6
- 1 head of cauliflower, floret
- 2 small red potatoes, chunked
- 4 cups (1 L) of unsalted chicken stock
- 6 cloves of garlic, minced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 1 cup (250 ml) of heavy cream
- 2 bay leaves
- 2 stalks of green onions, chopped
- Optional: 2 tablespoons (30 ml) fish sauce
- Optional: freshly grated Parmesan cheese for garnish
- Crisp the Bacon: Place chopped bacon in your Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~4 mins). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
- Sauté the Onion, Garlic, and Green Onions: Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
- Deglaze: Pour ~ ⅓ cup (100 ml) 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 the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining chicken stock into pressure cooker. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 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 tablespoons (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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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 section in the article).
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