Instant Pot Cauliflower Soup
100 Best Instant Pot Recipes Main Dishes Recipes Soups and Stews St. Patrick's Day Vegetarian
Cook time: 15 minutes
Last updated on June 18th, 2021 at 11:17 pm
Instant Pot Cauliflower Soup made with beer, spices, and cheese is incredibly comforting and flavorful. Very easy to make in your pressure cooker! You can adapt it and make this dish low-carb and Keto friendly!
Soups are perfect during the cold winter days. There is nothing more comforting than a warm bowl, topped with cheese and crunchy croutons enjoyed under a cozy blanket. Make sure you check our Soup Recipes for more inspiration and if you need help, I highly recommend you try the Slow Cooker Baked Potato Soup, it’s always a hit!
Pressure cooker cauliflower soup recipe
Instant Pot Cauliflower Soup is straightforward to make and very quick. Making it in the pressure cooker saves you so much time and it will taste like it has been cooked for hours!
In addition, this recipe is super flavorful and cheesy. My favorite part is that it is made with beer. You can definitely go ahead and use your favorite brew, but I usually go for a light blonde beer. This keeps the flavors mild and just compliments the dish perfectly.
Another option is to use a Guinness beer and make this more of a traditional Irish recipe. If you go for the Guinness, make sure you use a sharp and bold cheddar cheese to go with it. I would even opt for a smoked variety!
The recipe is highly adaptable, you can make it as creamy and as thick as you prefer. Just play with the cheese, add more or less. Also, when it comes to the toppings the sky is the limit. And aren’t the toppings kind of the best part of a soup?
How do you make instant pot cauliflower soup from scratch?
- Prepare the ingredients: Start by chopping the cauliflower and prepare all the other ingredients so they are ready to use.
- Saute: With the IP on Saute mode, cook the onion, garlic, and other seasonings. Once done, add the beer and deglaze the pot.
- Pressure Cook: Next, add the cauliflower and broth to the pot and cook on high pressure for 10 minutes with a 5 minutes Natural Pressure Release.
- Other ingredients: Open the pot and turn on again Sautés mode. Add the cream cheese and cheese. Then, use an immersion blender to blend the soup until smooth.
- Serve: Serve it garnished with your favorite toppings. Enjoy!
Recipe variations:
- Make it Low-Carb and Keto friendly: Use a low-carb beer and you are good to go!! The rest of the ingredients are already low-carb! Also, make sure you use low-carb toppings when you serve the soup!
- Roast the Cauliflower: To add more flavor, if you have the time roast the cauliflower until it’s lightly caramelized. This will add such an amazing flavor to the whole dish!
- Add Bacon: Well, this is a brainer, if you like bacon, then you know that it makes everything BETTER! This dish is no exception, saute some bacon before you saute the onion and also use some as a topping! Keep the bacon drippings, use them to saute the onion in, will it make the soup so savory and delicious!
- Cheese: Play around with the cheese, we like using Cheddar, Gouda, Fontina ad even Pepper Jack Cheese!
- Make it Spicy: Saute a jalapeño and add some Pepper Jack Cheese to the soup, and some green chiles, it will take it over the top!
- Beer: Use your favorite beer and keep in mind to combine the beer with the cheese, so they don’t overpower each other!
- Gluten-Free: make sure you use a gluten-free beer, other than that all the other ingredients used in the recipe are naturally gluten-free.
How to make cauliflower soup creamy?
First, it is very important to make sure you use the right ratio on ingredients, so the soup doesn’t turn to water. Next, in the recipe, we use an immersion blender to cream it. Also, using ingredients like cheese and cream cheese will add creaminess.
How to thicken instant pot cauliflower soup?
If you want your soup thicker, one way to achieve that is by reducing the liquid by about 1 cup after Pressure Cooking. This way after you add the cream, cream cheese, and cheese, the soup will be thicker.
Also, it is best to have a thicker soup, and if you want to make it thinner just add broth little by little. This way you can perfectly control the consistency.
How to store leftovers:
Just place in a pot or in an airtight container and store in the fridge for up to one week.
Since this is a creamy soup, it will thicken in the fridge, to thin it out, when you reheat it add a little broth.
How to freeze it?
Just place the room temperature or refrigerated soup in a freezer-safe container or in a freezer-safe Ziplock bag. Then, lay them horizontally in the freezer and freeze for up to 2-3 months. It is best to consume it within one or two months for the best flavor and texture.
To thaw, just leave it on the counter or overnight in the fridge.
More instant pot soup recipes:
Recipe tips:
- Using room temperature ingredients is important, especially for the dairy ones as we don’t Pressure Cook them, but add them while using the Saute Mode.
- Making sure you have a thicker base to play with after pressure cooking. As it is EASIER to make the soup thinner, instead of trying to thicken it.
- Taste and adjust for seasoning, very important. After Pressure Cooking and after you add the dairy, taste and adjust for salt, pepper, and other seasonings.
Instant Pot Cauliflower Soup
Ingredients
- 2.5 pounds cauliflower florets (1 large cauliflower head)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 6 cloves garlic minced
- 1 1/2 cups light beer use low-carb beer for Keto; use broth if non-alcoholic version
- 2 cups chicken broth (or veggie broth for vegetarian)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 8 oz cream cheese (softened and cut into small cubes)
- 8 oz sharp cheddar (grated)
Toppings:
- Chopped dill
- Chopped parsley
- Chopped green onions
- Shredded cheese
- Sour cream
- Bacon crumbles
Instructions
- Chop the cauliflower into smaller pieces and set aside.
- Turn the Instant Pot Saute mode in, adjust to High and wait for it to display Hot.
- Add the oil and once shimmering add the onion and cook stirring for 3-4 minutes, until soft. Add the garlic and cook for another 30 seconds. Add the seasonings: salt, pepper, paprika, dried parsley, dried oregano, stir and cook for 30 seconds.
- Deglaze the pot with the beer if using, scrape the bottom using a wooden spoon.
- Add the cauliflower, broth. Cancel Saute mode. Place the lid, lock it, turn the valve to sealed, and cook on high pressure for 10 minutes. Next, do a 5 minutes Natural Pressure Release, after which release manually the remaining pressure.
- Open the pot, turn on again Saute mode, and add the cream cheese and cheddar cheese. Use an immersion blender to blend the soup until smooth.
- Taste and adjust for salt and pepper.
- Turn off the IP.
- Serve garnished with your favorite toppings. Enjoy!
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