Pressure Cooker Cauliflower Potato Soup

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!

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! 😀

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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

In one sentence: Cauliflower is good for us.

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!

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!

Pressure Cooker Cauliflower Potato Soup Recipe Ingredients

Ingredients for Pressure Cooker Cauliflower Potato Soup

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

They pair extremely well with cauliflower!

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!

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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5.0 from 30 reviews
Pressure Cooker Cauliflower Potato Soup
 
Prep
Cook
Total
 
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!
Author:
Recipe type: Dinner, Lunch, Quick Meals, Soup, Vegetables, Easy
Cuisine: American
Serving: 4 - 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 tablespoons (30 ml) of fish sauce and kosher salt.
  6. Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 🙂
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 section in the article).

See more Pressure Cooker Soup:
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!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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.

  2. I sure do love this soup and it is low in carbs. I even gave some to my diabetic patients, thanks. Although I haven’t figured out how to get your email.

    Tina

    1. Hi Tina,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      A newsletter was sent a few days ago. Please check the spam box as sometimes the email get sent there.

      Happy New Year & please take care
      Jacky

    1. Hi Natasha,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy to hear your husband enjoyed the soup as well

      Happy New Year & please take care
      Jacky

  3. Another excellent recipe guys!!!! Never disappointed with any recipe I tried from y’all. I am crossing my fingers that one day you’ll have a cookbook!!!!
    Thank you for your hard work and dedication 🙂
    Natalie in Canada ??

    1. Hi Natalie!

      So happy to hear from you. Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words and support.

      I am sure we will one day!

      Happy New Year & please take care
      Jacky

  4. This soup is fantastic. It was the first thing I made in my new instant pot and it couldn’t have been easier! Delicious. Thank you this one is a keeper!

    1. Hi Kems,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you so much for your kind words!
      Happy to hear the kids enjoy the soup too!

      Please take care & have a wonderful weekend
      Jacky

  5. I’ve been doing my best to avoid eating mammals, so I didn’t use bacon. Instead, I sautéed the onions and garlic in olive oil and added a 1/4 tsp or so of smoked paprika. It was great. In case anyone else wants to omit bacon and keep the flavor.

    I also added some rosemary.

  6. Absolutely Wonderful. I made some adjustments and roasted the cauliflower and potatoes along with 3 cloves of garlic tossed in EVOO, salt & pepper, cumin, cayenne, curry powder and paprika. Didn’t have heavy cream so subbed 1/2 cup half & half and 1/2 cup milk w/1 tbsp. cornstarch. Added 1/2 cup grated Parmigiana Reggiano and a handful of chopped fresh parsley at the end. Best cauliflower soup ever.

    1. Hi Karen!

      So happy to hear you enjoyed it. Roasting the cauliflower is a great idea!
      Thank you so much for your kind words once again 🙂

      Please take care and have an amazing week
      Jacky

  7. this is SO delicious. it’s incredible with all the garnishes too. who knew a little cauliflower soup could be SO good and simple?!

  8. I love this recipe! My husband and toddler son love it too! I’ve made this recipe about once a week for the last 3 weeks. It’s simple, easy, healthy, and absolutely delicious. Thank you so much for creating this recipe and all of your other recipes that are so easy to follow and delicious!

  9. This soup was fab-u-lous!!!! My husband went back for 2nds….Thank you for all your hard work and detailed instructions. I am new to the Instant Pot and have made several of your recipes and they came out perfect every time!

  10. Made this soup tonight and it was amazing! The whole family loved it too. Looked like a winner reading through the ingredients and did not disappoint. Made it exactly as recipe stated. Thank you very much!

  11. I made this soup this evening for the first time. It is delicious. I followed the recipe exactly, but it is completely thin, not thick at all. I would like to try it with 3 cups of broth instead of 4. Is there any reason this would not work? Thanks.

    1. Hi Evelyn,

      thank you for your kind words and question 🙂

      You will want to adjust the seasoning for 3 cups of broth. I would recommend adding a little more potatoes and cauliflower to make the soup thicker instead.

      Take care & have fun cooking
      Jacky

  12. This soup is wildly delicious!!! And it was so fast and easy.

    As someone with chronic health issues, being on my feet is hard on me (hence the Instant Pot). Some IP recipes still have a lot of on-feet minding and sauteing and chopping, but this one didn’t! It was so fast and simple! This is actually a 20 minutes from start to table recipe, with little of it on the feet.

    Here are my mobility and quickness mods:
    -Cooked frozen bacon in microwave. (Cut into small pieces while frozen, after cooked I poured some of the grease into the IP.)
    -Used frozen diced onions & freeze dried chives. (Though I’ll bet frozen leeks instead of chives would be even better.)
    -Used shelf stable cream. (Trader Joe’s sells little 1-cup UHT heavy cream bricks)
    -I did cut up the cauliflower, but next time I’ll use frozen pre-cut and cook 1 minute longer.

    Other mods:
    -I found that 2 Tbsp of fish sauce was way too much for me, it really did make it smell fishy to me, but I think I’m extra sensitive to that smell. I’ll use 1/4 of that amount. (Not criticizing at all, just saying for others who may be sensitive too.)
    -I used hard parmesan, but also added a little bit of mozzarella so that it had those little melted strings when eating.

    I’m thinking of ways to add extra protein so this can be a standalone meal. Rotisserie chicken bits? White beans pureed in too? Ground beef?

    Anyway you slice it, this meal is incredible and amazing and made the angels sing. Thank you Amy and Jacky, you guys really are amazing and much appreciated! Thanks for all your hard work and generosity.

    1. Thank you so much for sharing your cooking experience with us Superbien 🙂

      Your mods will be super useful to our readers.

      I would recommend adding some Rotisserie chicken bits to it for extra protein!

      Take care & have fun cooking
      Jacky

  13. Hi there – I’m wondering, if I were to roast the cauliflower before adding it to the pot, would I need to adjust the liquid added to the soup, or adjust the cook time? I love roasted cauliflower, so was hoping to incorporate that taste into the soup. Thank you for your insight.

  14. I’m a new instant pot user. Your recipes are so easy to follow; thank you. Two questions: for the cauliflower potato soup, could I use I use something else instead of of cream & how would I adjust the recipe? (I am dairy-free). Also, I don’t have an immersion blender. what else can I use? I love the way you answer each & every question. Thank you so much!!

    1. Hi Marion,

      thank you for your question 🙂

      You can use coconut milk (The one in a can) in place of heavy cream in soups.

      A standup blender will work fine as well!

      Have a great weekend
      Jacky

  15. This is still a family favorite! I’ve made it with and without fish sauce- it’s delicious both ways but the fish sauce puts it in a whole new level in my opinion. Almost like a clam chowder without being too fishy. So good, so easy! One of my top 10 pressure cooker recipes for sure!

    1. Hi Brittney,

      Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Thank you so much for your kind words on the recipe!!

      Take care & Have a great weekend
      Jacky

  16. This recipe looks wonderful, and I just purchased the ingredients to make it. Since I am an Instant Pot beginner, could you kindly clarify what you mean by “Turn off the heat and do a 10 minutes Natural Release?” I assume this means literally turn the Instant Pot off and let it sit 10 minutes before opening the lid, but after the 10 minutes are up, should I first do a Quick Release before opening the lid? Thanks for your help!

    1. Hi Diane!

      Thank you for your kind words and question once again.

      For the Instant Pot, you don’t have to turn off the heat. You can just wait 10 minutes and then carefully turn the venting knob to the venting position to release the remaining pressure.

      Have a great week
      Jacky

  17. I made this recipe this morning and it’s awesome! I didn’t have bacon, so I used Canadian bacon and added it at the end. I used Worchestershire sauce (just a little) since my fish sauce was a bit too old. I also used 1% milk since I didn’t have cream and it was still creamy and delicious. I would say this is a 5 out of 5 star recipe! Delicious! Thank you!

  18. Thank you so much for all the safety info for us newbies. We hope Jacky is feeling better after his visit to the ER. We can relate, One year we spent New years eve in the ER. Great way to bring in the new year. All turned out well here, i hope the same for Jacky.
    Now back to cooking.
    I am wondering if you have any plans for pot in pot cooking. I have these 2 stainless steel stackable pans just begging to be used.
    Here’s to a happy and HEALTHY new year. Thanks again

    1. Hi Carol,

      thank you so much for your heart-warming comment, love and care 🙂

      I am totally healthy now! Sorry for the confusion on the newsletter. It was last year when I visited the ER.

      Here is our pot in pot category and we have plans for more pot in pot cooking this year!

      We wish you and your family a wonderful and healthy 2018!

      Jacky

  19. I’ve had mixed results cooking bacon in my IP so I’ve gone back to my usual method. Divide a pound of bacon between two cooling racks each placed on top of a baking sheet. This lets the fat drip as it cooks. Bake in preheated 350 oven until crispy and brown. You don’t need to turn the bacon but swapping the sheet position midway through is a good idea.

    Cool and wrap what will be used later in plastic wrap in your desired serving size. Place bacon bundles in a ziplock bag in the fridge for up to three days, in the freezer for weeks. Next time you need bacon, you’re all set.

    1. Thank you for sharing your bacon cooking tips with all of us 🙂

      It will be very helpful to our readers.

      Happy New Year to you and your family!!
      Jacky

    1. Hi Beth,

      thank you for your kind words and question 🙂

      This recipe doesn’t have the nutrition card as it is still using the old recipe format.

      Hopefully we can change all of them this coming year!

      Happy New Year to you and your family!
      Jacky

  20. Omg, sooo good! 3/4 in this house loved it! And #4, the pickiest eater, who hates potatoes, dislikes cauliflower, and is skeptical of soup, ate it without making faces AND even gave it a solid “okay” (it wasn’t a chicken nugget or candy, so that’s a high compliment for him.

    Already was told to put this on regular winter menu rotation!! Your recipes are seriously the best!!

    Next time, I’m just going to freeze half so we have a quick midweek dinner ready.

    1. Thank you so much for your kind words Lura 🙂

      So happy to hear the pickiest eater gave it a okay as well!!!

      We wish you and your family a Happy New Year & Healthy 2018.

      Take care
      Jacky

  21. Oh my gosh I made this soup this morning. I can’t stop eating it. I’m forcing myself to give my neighbors some. LOL. Great recipe. Thank you for sharing. I tried give it five stars but it won’t let me.

    1. Yay 🙂

      Thank you for your kind words Paula!
      So happy you enjoyed it.

      You are so amazing for cooking food for your neighbors!! Keep it up 🙂

      Take care & have fun cooking
      Jacky

  22. This recipe is amazing! Extremely satisfying! I substituted the heavy cream for low fat milk and it worked just as well I think 🙂

  23. This is delicious! I used less broth to make it thicker. The fish sauce sounds weird but takes it to a whole different level. It won’t be optional for me when I make it!

  24. I really enjoy soup and am allergic to chicken!! Would it be possible to
    use turkey stock instead of chicken stop for soup recipes?

  25. Thank you for all your wonderful recipes! I’d like to make the cauliflower potato soup, but without dairy. Can I substitute rice or soy milk for the heavy cream?

    1. Hi Shannon,

      so happy to hear from you again 🙂

      Apologize for the delay in response as we were on the road.

      Thank you so much for your kind comment!

      Have a great weekend
      Jacky

  26. This is really good! Leftovers were even better. We were able to get two meals out of this recipe for a family of four, serving it alongside half a turkey bacon sandwich. Very affordable.

  27. Made this tonight and loved it! Used jar chicken broth (mixed with water) and worcestershire sauce instead of fish sauce, but it was still delicious. Thank you!

  28. This soup is AMAZING!! My family said it could easily be served at a high end restaurant and they are tough critics! I used about 6 cups of cauliflower and 3 potatoes. Next time I will double it and hope it comes out just as good!
    I also just made the Baby Back Ribs for a group and they thought they were the best they ever had! Thank you for the delicious recipes!

  29. It says cooking time 30 minutes but in the article it says set the pressure cooker to 3 minutes. I’m assuming that was a misprint?

    1. Hi Mary,

      thank you for your question 🙂

      The 30 minutes cook time includes all the steps such as sauteing, get up to pressure, pressure cooking, and release time.

      The 3 minutes is the pressure cooking time.

      Take care & have fun cooking!
      Jacky

  30. This was my first time making cauliflower soup but won’t be my last. This was really good and so easy! Thank you for another great recipe!!

  31. This was super yummy! I’m avoiding dairy so I just added a little more stock and potato, and it was great. We did use the fish sauce, and I added some hot sauce to mine. My family added the parm cheese at the end and loved it.

  32. How many cups of frozen cauliflower would you use for this recipe? Also, would the cooking instructions stay the same or will I need to make an adjustment?

    1. Hi Rose,

      thank you for your question.
      It would be roughly 4 cups of frozen cauliflower.

      The cooking instructions can stay the same 🙂

      Take Care & Have Fun Cooking!
      Jacky

  33. Just want to say you two are incredible!
    The recipes are the best! So many good ones are on my list now, can’t wait to make them all!
    Thanks again to both of you!

  34. We all loved the soup! Yes I added the fish sauce. With the saltiness of that, the soup didn’t need seasoning adjusted at the end. It was just perfect.

    I left out the cheese because it was a rich tasting, flavourful soup without.

    We much prefer this recipe to the typical cauliflower soup recipes with cheese – way more flavour. Thank you

  35. Made this today minus the bacon (only cause I didn’t have any) and substituted the cream with 2% milk. Yum! Thank you for sharing.

  36. I want to try to make this recipe but I was wondering what size pressure cooker is this for? I have a 5 quart. What size Pressure cooker is used for most of the recipes listed on this site. Thank in advance for you help

    Stacey

    1. Hi Stacey,

      thank you for your question.
      The pressure cooker we used for most of the recipes listed on this site is 6 quart. You will have no problem making this one in the 5 quart 🙂

      Happy New Year & Have fun cooking
      Jacky

  37. ANOTHER winner from Jacky and Amy.. I followed directions to the letter… used all the optional ingredients.. it is delicious! Thank you

    1. Thanks for your wonderful feedback, Lucy.
      Glad you enjoyed the pressure cooker soup recipe. Now, I’m craving for some! hehe~ 😀
      Take care & have fun cooking!
      Amy

    1. Hi Kim,

      thank you for your question.
      I think it will work as cauliflower freezes well.
      It may not be as tasty due to freshness, but I think it will still be good!

      Have fun cooking!
      Jacky

  38. Can I substitute regular 2% milk for the heavy cream? If so, how can I ensure it won’t curdle? Looking forward to this soup!

    1. Hi Jumomju,

      thank you for your question.
      Heavy cream will work better, but I think 2% milk will work.
      Temper the milk first and add it in at the end when the soup is not on a rolling boil 🙂

      Have fun cooking
      Jacky

    1. Hi Lisa,

      thank you for your question. If your immersion blender is powerful enough, it will blend right through the bay leaves.

      If not, you can take them out before blending 🙂

      Have fun cooking!
      Jacky

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