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instant pot cauliflower soup

Instant Pot Cauliflower Soup (Dairy-Free)

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5 from 2 reviews

This creamy and satisfying Instant Pot Cauliflower Soup is a family favorite. It’s a dairy-free recipe full of rich flavor and perfect for a cold day. Gluten-free and Whole30.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 large head of cauliflower, broken into florets (about 5–6 cups)
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth (for vegan or vegetarian, use vegetable broth)
  • 1 13.5–ounce can full-fat coconut milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions, chopped
  • 3 slices cooked bacon, crumbled (omit for vegan)

Instructions

  1. Combine the cauliflower florets, onion, garlic, and broth in the base of a 6-quart Instant Pot.
  2. Lock on the lid and set the time to 5 minutes at high pressure.
  3. When the cook time is up, let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
  4. Remove the lid. Add the coconut milk, salt, and pepper. Then, use a hand immersion blender to blend the soup to a smooth consistency. If you don’t have a hand immersion blender, you can carefully transfer the soup to a blender. Blend the soup until it is smooth (note: always be extra careful when blending hot liquids. Put a towel over the top of the blender in case any hot liquids escape).
  5. Serve immediately. Top each serving with the scallions and bacon crumbles.

Notes

  1. The cook time for this recipe includes time for the Instant Pot to come to pressure, plus the natural release time.
  2. If you want a lighter soup option with less fat, feel free to replace the full-fat coconut milk with light coconut milk or even unsweetened almond milk.
  3. If you aren’t dairy-free, you can replace the coconut milk with full-fat milk. Top the soup with shredded cheddar cheese, if desired.
  4. VEGAN OPTION: replace the chicken broth with vegetable broth and leave off the bacon.
  5. Refrigerate any leftovers in an airtight container for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 349
  • Sugar: 5.5 g
  • Sodium: 493.4 mg
  • Fat: 29.4 g
  • Saturated Fat: 21.2 g
  • Carbohydrates: 16.6 g
  • Fiber: 4.7 g
  • Protein: 10.6 g
  • Cholesterol: 13.9 mg

Find it online: https://www.cleaneatingkitchen.com/instant-pot-cauliflower-soup/