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5
from 1 vote
Instant Pot Creamy Cauliflower Soup
A great filling soup to enjoy on a colder day.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Instant Pot Pressure Build Time
18
minutes
mins
Total Time
48
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
cups
Author:
Ashley
Equipment
6 qt Instant Pot
Ingredients
1
medium
head cauliflower
chopped or 16oz frozen cauliflower florets
½
medium
yellow onion
chopped
2
leeks
the white part only chopped
3
cloves
garlic
chopped
2
tablespoon
butter
½
cup
chicken broth
1
cup
heavy cream
1
tablespoon
olive oil
3
tablespoon
cream cheese
½
cup
grated parmesan cheese
salt and pepper to taste
cajun seasoning to taste
optional
Instructions
Set Instant Pot to sauté on high. Place butter and olive oil in when hot. Sauté onion, garlic, and leeks in butter/oil mixture.
Once the onion looks translucent, turn the sauté off.
Add salt, pepper, and cajun to mixture. Pour in chicken broth and chopped cauliflower.
Set Instant Pot to pressure cook on high for 10 minutes. Once done, perform quick release.
Add heavy cream, cream cheese, and Parmesan cheese.
Use an immersion blender and blend all ingredients until smooth and creamy.
Garnish with a sprinkle of Cajun seasoning, paprika, or even a lump of crab meat if you want to get fancy.
Video
Nutrition
Serving:
1
cup
|
Calories:
300
kcal
|
Carbohydrates:
12
g
|
Protein:
7
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Cholesterol:
79
mg
|
Sodium:
306
mg
|
Potassium:
425
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1365
IU
|
Vitamin C:
52.5
mg
|
Calcium:
169
mg
|
Iron:
1.1
mg