Instant Pot Cauliflower Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 head cauliflower (cut into florets)
- 3 cups vegetable stock
- β teaspoon ground nutmeg
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
- ΒΌ cup heavy cream (or half and half - optional)
- Β½ cup sharp cheddar cheese (grated - optional)
Method
- On the Instant Pot, press the "SAUTE - normal" setting and heat olive oil.
- Add the onion and saute until it's soft and translucent (2 minutes), then add the garlic and cook for a minute or until it's fragrant.
- Switch off the SAUTE setting. Add the cauliflower florets, vegetable stock, ground nutmeg, and season with salt and pepper.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, leave it for a couple of minutes then quickly release the steam.
- Carefully remove the lid, and with an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, and cheddar, and keep stirring until the cheese has completely melted. Adjust seasonings to your preference, serve warm.