Instant Pot Creamy Cauliflower Soup
Silky smooth and bursting with flavor and savoriness, this creamy cauliflower soup needs just a few ingredients and your Instant Pot!
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Servings: 2 Servings
Calories: 675kcal
Ingredients
Ingredients for the first phase
- 2 tablespoon Butter
- 2 tablespoon Garlic (finely chopped)
- ½ cup Onions (chopped)
- 2 cups Califlowers (florets)
- 1 cup Chicken broth
Ingredients for the second phase
- 1 tablespoon Butter
- 1 tablespoon Garlic (finely chopped)
- 1 cup Prepared Cauliflower paste
- 1 tablespoon Mixed Italian herbs
- 1 teaspoon Salt
- ½ cup Cream
- 1 cup Croutons (for garnish)
- 1 cup Coriander leaves (chopped for garnish)
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in the butter.
- Next add the garlic and saute.
- Next goes the onions and cauliflower florets and saute for 1 minute.
- Add the chicken broth next and let it come to a quick boil.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 10 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Once the pressure is released, blend the mixture into a smooth paste using a hand blender. Ensure that there are no lumps.
- Keep the blended mixture aside.
- In the same pot, add the butter. Once it gets heated up, add the garlic and saute.
- Add in the blended potato mixture next and give a good mix.
- Next, put in the mixed Italian herbs and salt.
- Add the cream next and give it a good stir.
- Transfer the soup to a bowl.
- Garnish with the croutons and chopped green coriander leaves.
- Serve hot!
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 2Servings | Calories: 675kcal | Carbohydrates: 39.9g | Protein: 28.3g | Fat: 46.4g | Saturated Fat: 68.4g | Cholesterol: 132mg | Sodium: 2688mg | Potassium: 304mg | Fiber: 6.1g | Sugar: 8g | Calcium: 285mg | Iron: 3mg