Loaded Instant Pot Cauliflower Soup

A straight on view of the soup with bread and cheese in the background

5 from 1 vote

Loaded Instant Pot Cauliflower Soup

Ready in 30 minutes, this Instant Pot Cauliflower Soup tastes just like a loaded baked potato soup, but without all the carbs! Top this soup with bacon, cheddar cheese, and scallions for a satisfying and delicious dinner!

Prep Time5

Cook Time15

Course: Soup

Cuisine: American

Servings: Servings

Calories: 348kcal

Author: Lynn Polito

Equipment

Instant Pot

Ingredients

1 tablespoon Olive Oil
1 large Onion Chopped
3 Garlic Cloves Minced
5 cups Cauliflower 1 large head
1 teaspoon Dry Mustard
4 cups Chicken Broth Low Sodium if possible
1 cup Milk Whole milk, 2%, or 1%
2 cups Cheddar Cheese Shredded
½ cup Parmesan Cheese Grated
Salt and Pepper To Taste

Instructions

Wash and trim the cauliflower head. Cut the head into florets. Set that aside in a bowl.
Set the Instant Pot to "saute". Add the olive oil, chopped onions, and minced garlic to the Instant Pot. Saute for 3 minutes until the onions start to soften.
Add the cauliflower florets, chicken broth, dry mustard, and chicken broth to the Instant Pot. Cancel "saute" mode, close the lid, set the Instant Pot to "High" pressure for 15 minutes.
After 15 minutes, carefully quick release the pressure. Be careful as chicken broth might come out the top.
Open the lid and with an immersion blender, blend the soup to your desired consistency.
Set the Instant Pot back to "saute". Add the cheeses and milk and stir to combine and to melt the cheese, about 2 minutes. Serve immediately.

Notes

Frozen cauliflower can be used instead of fresh cauliflower at a 1 to 1 ratio.
To make this even more decadent, substitute heavy cream or half and half for the milk.
If you don't have an immersion blender, carefully ladle the soup into a large blender and blend until the soup is the desired consistency.
Top this soup with bacon, scallions, more cheddar, and sour cream.

Nutrition