Instant Pot Creamy Cauliflower Potato Soup

This is a yummy cauliflower and potato soup with shredded cheese that is a warm treat to your body on cold nights.

4.67 from 3 votes
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Instant Pot Creamy Cauliflower Potato Soup

Course Side Dish
Cuisine Asian
Keyword cauliflower, cheddar cheese, Creamy Cauliflower Potato Soup, Potatoes
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

  1. Set the instant pot to “Sauté” mode and add onions, garlic and celery.

  2. Sauté for about 3 minutes and add potatoes,cauliflower, water and seasoning.

  3. Secure the lid and cook under “Manual” at “High Pressure” for about 6 minutes.

  4. Select the “Cancel” and release the pressure naturally.

  5. Transfer the mixture into the immersion blender and blend until creamy consistency is obtained.

  6. Add shredded cheddar cheese and serve.

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