This is a yummy cauliflower and potato soup with shredded cheese that is a warm treat to your body on cold nights.
Instant Pot Creamy Cauliflower Potato Soup
Servings 3
Calories 429 kcal
Ingredients
- 1 medium potato diced
- 1/2 stalk celery chopped
- 1/2 head cauliflower cut into florets
- 1 small onion chopped
- 1 garlic clove minced
- 2 cups water
- 1/2 tsp salt
- pinch cayenne
- 1/2 tbsp olive oil
- 1/4 tsp black pepper
- 4 ounce cheddar cheese shredded
Instructions
Set the instant pot to “Sauté” mode and add onions, garlic and celery.
Sauté for about 3 minutes and add potatoes,cauliflower, water and seasoning.
Secure the lid and cook under “Manual” at “High Pressure” for about 6 minutes.
Select the “Cancel” and release the pressure naturally.
Transfer the mixture into the immersion blender and blend until creamy consistency is obtained.
Add shredded cheddar cheese and serve.
This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 713 recipes).
If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
