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

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

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!
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
Total Time 40 minutes
Servings 4 - 6
Calories 330kcal

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 ;)

Video

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

For more yummy recipes, visit https://www.pressurecookrecipes.com/