Creamy, smooth and sinfully cheesy, this Instant Pot cauliflower cheese soup is simple to make and even tastier the second day! At just 235 calories per serving, it's a healthy but absolutely delicious lunch option.
Instant Pot Soup is a great idea just for the don't mix factor – set it and forget it! We love to do Ready-made pot butternut pumpkin soup As well as Instant beef and vegetable soup. I am sharing another favorite soup with you today 😀
Instant Pot Cauliflower Soup is customized from my favorite roasted cauliflower soupbut I wanted to see if I could skip the roasting step and still have good taste – you cognize what? You can do!
The reasons for this recipe
- With Instant Pot, he can boil his hands without mixing!
- creamy and full of flavor
- Low carbohydrate and healthy
- Store well in the refrigerator or freezer and taste even better on the second day
Check out the video below to see how simple it is to make Instant Pot Cauliflower Cheese Soup. As simple as that! More than my recipe videos Youtube channel
- Cauliflower- You will need 12 cups of cauliflower flowers. That is a large Cauliflower head or 1 1/2 medium head. You can also buy pre-cut flowers as an simple shortcut.
- Thyme- If you can find fresh thyme it will add great size and taste to the soup. I always have to do with finishing a pile of thyme and throwing the leftovers in the freezer. This makes it simple to be alert for future soups and supplies.
- Camp- Chicken broth, or even vegetable broth homemade bone broth
- Milk- You can use any milk or even almond milk
- Cheese- I used mozzarella cheese but you can play with it to add different flavors to the soup. Use aged cheddar for a sharper, more intense cheese flavor or parmesan for a richer, umami-filled soup.
Step by step instructions
Sauteed onion + garlic Select the Saute function of your Instant Pot. Place the olive oil and onion in the stainless steel insert and cook for 5 minutes until the onion is soft and translucent.
Leave a place in the middle of the pot and add the garlic. Cook for 1 minute until the garlic is fragrant.
Degrease the pan + add ingredients- Add 1 cup of broth to the pan and use the spatula to scrape the bottom, removing anything that might stick.
Add the remaining water, cauliflower, celery, thyme and salt. Stir to combine.
Cooking + 10 minutes NPR- Place the lid on the pressure cooker, set the steam release lever to "tight" and cook under high pressure for 5 minutes.
When the Instant Pot beeps, let it sit for 10 minutes before releasing any remaining pressure.
Add porridge, milk + cheese. Pour the milk into the pan and mix until smooth with a hand blender.
Add a handful of cheese and mix until it melts. Take the stainless steel pan out of the pressure cooker and serve the soup.
I haven't tested if this has any effect on the taste, but it should "work". It may take longer for your pressure cooker to reach pressure, but it will cook just as long. Drop us a comment if you try!
- Cool the soup and transfer it to an airtight storage container (or abandon it in the saucepan).
- Store in the refrigerator for up to 4 days.
- Microwave individual servings until they have evaporated.
- Heat the whole saucepan over medium heat for 15-20 minutes, or until steamed.
- Do not heat more than once.
- Cool the soup completely before transferring it to a freezer-secure storage container (see my favorite freezer containers).
- Freeze for up to 3 months.
- Thaw in a low-power refrigerator or microwave for 24-48 hours.
- Heat it in the microwave or in a saucepan on the stove over medium heat for 15-20 minutes until it is cooked in hot steam.
- Do not heat more than once.
More Instant Pot Soup + Stew
Instant cauliflower cheese soup
Creamy, smooth and eerily cheesy, this Instant Pot cauliflower soup is simple to make and tastes even better on the second day! At just 235 calories per serving, it's a healthy but absolutely delicious lunch option.
Sauteed onion Select the "saute" function of your Instant Pot. Place the olive oil and onion in the stainless steel insert and cook for 5 minutes until the onion is soft and translucent.
Add the garlic Leave a place in the middle of the pot and add the garlic. Cook for 1 minute until the garlic is fragrant.
Degrease the pan + add ingredients- Add 1 cup of broth to the pan and use the spatula to scrape the bottom, removing anything that might stick.Add the rest of the broth, cauliflower, celery, thyme and salt. Stir to combine.
Cooking + 10 minutes of natural pressure relief Place the lid on the instant pot, turn the steam release lever to the "seal" position and cook under high pressure for 5 minutes.When the Instant Pot beeps, let it sit for 10 minutes before releasing any remaining pressure.
Add milk + puree Pour the milk into the pan and mix until smooth with a hand blender.
Add cheese Add a handful of cheese and mix until it melts. Take the stainless steel pan out of the pressure cooker and serve the soup.
1- Cauliflower heads vary widely in size; That was a very large head or 2-3 small heads of cauliflower
2- white cheddar and mozzarella worked great; Use aged cheddar for added flavor
3-serving size is definitely an estimate; Nutritional information is 1/8 of the total amount
The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Heat individual servings in the microwave until they evaporate.
Heat large portions in a saucepan over medium heat. Stir occasionally and cook completely warm (15-20 minutes).
Offer: 1.5Glasses * see note 3 | Calorie: 235kcal | Carbohydrates: 16G | Protein: 12thG | Fat: fifteenG | Saturated fatty acids: 7thG | Cholesterol: 34mg | Sodium: 1395mg | Potassium: 627mg | Fiber: 4thG | Sweets: 8thG | Vitamin A: 860IU | C vitamin: 77mg | Calcium: 308mg | Iron: onmg