This is a yummy cauliflower and potato soup with shredded cheese that is a warm treat to your body on cold nights.
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 “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.
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Instant Pot Recipes? Corrie Cooks
Instant Pot Recipes? Corrie Cooks
