Instant Pot Cauliflower & Bacon Soup Recipe
- 2 tbsp butter
- 4 cups chicken or vegetable stock
- 1 large onion chopped
- 8-12 slices bacon crisply fried or browned
- 4 medium potatoes
- 3 cups cauliflower florets
- 1/2 cup heavy cream
- salt to taste
- fresh ground black pepper to taste
Add onion in the Instant pot and sauté for 2 minutes.
Add browned bacon, potatoes, and cauliflower florets along with the chicken and vegetable stock.
Set to the “Manual” at high pressure for 15 minutes.
Select the “Cancel” and release pressure quickly.
Blend all the ingredients in the Instant Pot to a smooth paste.
Add heavy cream and season with salt and pepper.
Serve immediately with some reserved crisp bacon.