Instant Pot Cauliflower Soup is a great lower carb meal, made with minimal ingredients like fresh cauliflower, leeks, vegetable broth, heavy cream and cheddar cheese, ready in under 40 minutes!
Set the instant pot to the sauté function. Add butter, leeks, and onions. Cook until leeks and onions start to soften, stirring often, about 5 minutes.
Once the onions are softened, add the spices and stir together. Stir in the broth and cauliflower, mixing everything together.
Close the lid of the instant pot and lock into place, with the steam valve in the sealing position. Set the instant pot on the high setting for 6 minutes. It will take about 10 minutes to come to temperature before the timer starts.
After the time is up, let it naturally release for 10 minutes. Then, using an oven mitt, flip the steam valve open to quick release the rest of the pressure.
Using an immersion blender, puree the soup until smooth. Stir in the cheddar cheese until melted. Then stir in the heavy cream. Serve with extra cheese, green onions, or chives, or lightly spoon some additional cream across the top of the soup decoratively.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 3-4 days in an airtight container. Reheat in a saucepan on the stove. Freeze for 3-4 months in a freezer-safe container. Leave some room in the top of the container, because the soup will expand slightly as it freezes. Cooking Tips
Make this spicy with 1/2 teaspoon cayenne pepper or red pepper flakes.
If you like a thicker soup, reduce the liquid by 1/2 cup. You can add more water or additional broth while blending later for a thinner soup.
If you don't have an immersion blender, you can use a ladle to transfer this into a regular blender to puree. Use an oven mitt, because this is hot soup.
You can also make this recipe in a dutch oven, just simmer until the cauliflower is soft enough to blend.