Quick, easy, and less than 30 minutes. Gluten-Free Cheesy Instant Pot Cauliflower Potato Soup has less carbs than your traditional potato soup.
Cheesy Cauliflower Potato Instant Pot Soup
This soup has the creamy and cheesy flavor of traditional potato soup. The potatoes in this soup can easily be swapped out for more cauliflower if you want a low-carb version of this cauliflower potato soup. This soup is also naturally gluten-free!
The pressure cooking time and all of the other ingredients stay the same to make this delicious soup.
Instant Pot Soup
Using an Instant Pot makes making soup so incredibly quick and easy. There’s no need to watch the soup on the stove for a few hours to get that all-day simmering flavor that you get on a traditional stovetop. A pressure cooker can achieve the same great flavors in much less time which is a time saver for sure!
Cheese and heavy cream are added after the gluten free soup has been pressure cooked to create a cheesy and creamy cauliflower potato soup. Cream and cheese do not pressure cook well as these ingredients cause curdling under pressure.
What are the Ingredients in Cauliflower Potato Instant Pot Soup?
- Vegetables – cauliflower- 16 ounces of frozen or 1 head, carrots, garlic, onion, and potatoes
- Spices – Nutmeg, salt, and pepper
- Bacon – for garnish
- Chicken broth – low sodium
- Heavy cream – for a creamy texture
- Scallions – for garnish
- Cheddar Cheese – for a cheesy flavor
- Cornstarch and water– to create a slurry and to thicken the soup. Cornstarch is used in place of flour to make this a gluten free soup.
Quick and Easy Instant Pot Soup
Let’s start by saying it only takes 3 minutes of pressure cooking time to make this Instant Pot Cauliflower Potato Soup with a 10-minute natural release.
To begin making this soup, the pressure cooker is set to sauté and the bacon is added to the inner liner. The bacon is then cooked and removed from the pot. The bacon grease remains in the pot.
The diced onion, carrots, and garlic are added and sautéed until the garlic becomes fragrant and the onions become translucent.
The broth is then added to the pot and the pot is deglazed before adding any other ingredients. It’s worth a mention that this step is very important because if there any stuck-on bits, the Instant Pot will give a BURN notice.
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Next, the small cubed potatoes are added to the pot as well as the cauliflower, nutmeg, salt, and pepper.
The lid is then closed as well as the vent and the Instant Pot is set to High Pressure for just 3 minutes. Once the 3 minutes is up, 10 minutes of natural release time is allowed before opening the pot.
The use of an immersion blender is helpful in this next step as it makes pureeing this soup easy. Puree half this soup right in the pot. If you don’t have an immersion blender, a countertop blender can be used in its place. Remove half of the soup and carefully pour it into the blender. Allow the steam to escape while pureeing and once done, return the soup to the pot.
After this, the pressure cooker is set back to sauté and the shredded cheddar cheese and the heavy cream are added to the pot. To make this soup cheesier, at this point, a cornstarch slurry is added to make the soup thicker.
This soup is served with bacon pieces, additional shredded cheese, and scallions.
- 1 head cauliflower, or 16 oz frozen
- 3 Russet Potatoes, cubed into bite-sized pieces
- 6 slices of bacon
- 3 garlic cloves
- 1/2 cup carrots, chopped
- 1 white onion, diced
- 3 cups chicken broth, low-sodium
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 2 tsp cornstarch + 2 tsp water, for slurry
- Scallions, for garnish
- Set the Instant Pot to Saute and add the bacon slices.
- Cook bacon and remove to drain on a paper towel. Do not remove the grease. Chop once cool.
- Add the diced onions, carrots, and garlic.
- Cook until the onions are translucent and the garlic is fragrant.
- Add the chicken broth and deglaze the pot until any stuck-on bits on the liner are removed.
- Add the cubed potatoes and the cauliflower.
- Sprinkle in the nutmeg, salt, and pepper.
- Close the lid and vent and pressure cook on HIGH PRESSURE for 3 minutes using either the MANUAL or PRESSURE COOK setting.
- Allow the pot to naturally release pressure for 10 minutes before opening the lid.
- Use an immersion blender to puree some of the soup.*
- Set the pressure cooker to saute and add the heavy cream and the shredded cheese.
- If desired, make a slurry using the cornstarch and water to add to the pot. This will thicken the soup.
- Serve with the chopped bacon and scallions.
*If using a countertop blender, carefully remove half of the soup and pour it into the blender. Allow the steam to escape with pureeing the soup. Return the soup to the pot before adding the remaining ingredients.
If desired, you can replace the potatoes with cauliflower in this recipe. Cooking times stay the same.
Always refer to your pressure cooker's manual for safety and proper use.
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Amount Per Serving: Calories: 376Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 84mgSodium: 538mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 14g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.