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a bowl of instant pot cauliflower soup with shredded carrot, fresh herbs and chopped cauliflower for garnish.

Instant Pot Cauliflower Soup

Melissa Griffiths
This cauliflower soup recipe is a great way to pack veggies in one comforting bowl. With tender cauliflower, carrots, onion, and cheddar cheese in every bite, this dish is as filling as it is tasty.
5 from 1 vote
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Prep Time 5 minutes
NPR 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 377 kcal

Equipment

Ingredients
  

  • 3 cups cauliflower (frozen or fresh, about 1 head)
  • 1 cup carrot (shredded)
  • ½ cup onion (diced)
  • 3 cups water
  • 2 cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon season salt
  • ½ teaspoon pepper
  • 1 cup sharp cheddar cheese
  • 1 tablespoon parsley (fresh, chopped)

Instructions
 

  • Chop cauliflower so it is in 1-inch sized pieces.
  • Combine all of the ingredients except the cheddar cheese and parsley in the instant pot.
  • Cook on manual high pressure for 5 minutes.
  • Let natural pressure release (NPR) for about 15 minutes, or until all the pressure is released. If you try to quick-release the pressure, hot soup will spray everywhere.
  • Once the pressure is released, remove the lid and stir in the cheddar cheese and parsley.

Nutrition

Calories: 377kcalCarbohydrates: 8gProtein: 8gFat: 36gSaturated Fat: 22gCholesterol: 128mgSodium: 571mgPotassium: 315mgFiber: 2gSugar: 3gVitamin A: 4975IUVitamin C: 28mgCalcium: 212mgIron: 1mg
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