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Instant Pot Creamy Cauliflower Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy.  


  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1/8 tsp cayenne pepper
  • 3 cups chicken or vegetable broth
  • 1 head cauliflower, cut into florets
  • 8 oz yellow potatoes, cut into cubes
  • 1/4 tsp salt
  • 1/4 cup half and half or heavy cream
  • 1/4 cup diced Green onion (optional)
  • 1/2 grated cheddar (optional)
  • 1/2 cup bacon bits (optional)


  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the broth and deglaze the pot. Turn off the saute setting.
  2. Add in the cayenne pepper, cauliflower, potatoes and salt. 
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on high pressure. When the time is up then move the valve to venting. Remove the lid.
  4. Add contents of Instant Pot to a large blender (you may have to work in batches). Blend until smooth and creamy.  Add soup back into the pot.
  5. Add in half and half.  Salt and pepper the soup to taste.
  6. Pour soup into individual bowls and top each with green onions, cheddar and bacon.


I used my 6 quart Instant Pot Duo 60 7 in 1*

  • Category: Soup
  • Method: Instant Pot