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Instant Pot Creamy Cauliflower Potato Soup
Course
Side Dish
Cuisine
Asian
Keyword
cauliflower, cheddar cheese, Creamy Cauliflower Potato Soup, Potatoes
Prep Time
5
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
14
minutes
minutes
Servings
3
Calories
200
kcal
Author
Corrie
Ingredients
1
medium potato
diced
½
stalk
celery
chopped
½
head
cauliflower
cut into florets
1
small onion
chopped
1
garlic clove
minced
2
cups
water
½
teaspoon
salt
pinch
cayenne
½
tablespoon
olive oil
¼
teaspoon
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.
Nutrition
Calories:
200
kcal
|
Carbohydrates:
6
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
665
mg
|
Potassium:
347
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
410
IU
|
Vitamin C:
47
mg
|
Calcium:
304
mg
|
Iron:
1
mg