5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}

This is one of the most simple and comforting soups that I make! The Instant Pot cooks this soup in 5 minutes. If you haven’t heard me say it before, here I go again…I LOVE MY INSTANT POT! For this recipe, I only quarter the onion, and use a bag of frozen cauliflower. There is such little work involved! This creamy soup is so versatile and can be a base for so many other soups. I usually turn it into a Loaded “Potato” Soup or a Cheeseburger Chowder.

It may be dairy free and low carb, but it is still super creamy! This soup tastes so similar to a Cream of Potato soup, but, instead, is filled with a much healthier veggie! Personally, I’m always in need of more veggies in my life! White potatoes have practically no nutritional value and are packed with carbs that turn into sugar. They are delicious and technically, WHOLE FOODS, but we should keep those to a minimum. Using cauliflower instead is a great, guilt-free substitute. Small changes like this every now and then can mean big things for someone’s diet and health.

P.S. If you do not have an Instant Pot or pressure cooker, see the notes below* for an alternative stovetop method. It will take a bit longer, but still be delicious! The only other appliance that you will need is some type of blender. I typically use a handheld immersion blender for this.

Print Recipe

5-Minute Instant Pot Creamy Cauliflower Soup {w/stovetop option}

Cook Time

5 minutes

Passive Time

5-10 minutes to come to pressure

Servings

Ingredients

• 16 oz Frozen cauliflower florets sub fresh cauliflower
• 1 Onion yellow or sweet - quartered
• 2 cups Almond milk sub cashew/coconut milk
• 1 tbsp Chicken Bouillon Paste see recipe note**
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Dry mustard
• 1 tsp Dried basil
• 1 tsp Dried dill
• 1 tsp Black pepper
• 1 tsp Pink salt
• 4 tbsp Ghee or Grass-fed butter sub butter alternative
• Cashew yogurt sub sour cream or dairy free alternative of choice

Cook Time 5 minutes Passive Time 5-10 minutes to come to pressure Servings Ingredients 16 oz Frozen cauliflower florets sub fresh cauliflower 1 Onion yellow or sweet - quartered 2 cups Almond milk sub cashew/coconut milk 1 tbsp Chicken Bouillon Paste see recipe note** 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Dry mustard 1 tsp Dried basil 1 tsp Dried dill 1 tsp Black pepper 1 tsp Pink salt 4 tbsp Ghee or Grass-fed butter sub butter alternative Cashew yogurt sub sour cream or dairy free alternative of choice

Instructions

1. To the Instant Pot, add all of the ingredients with the exception of the yogurt and butter.
2. Attach the lid, turn the valve to seal, and set for 5 minutes (make sure its on High Pressure.) It will take 5-10 minutes to come to pressure, as well.
3. When the timer goes off, turn the valve, and do a quick release.
4. Once the pin has dropped and all of the pressure has released, remove the lid, and add the butter to the Instant Pot.
5. Use your immersion blender (or countertop blender) to puree the soup until it is completely smooth!
6. Drizzle with yogurt or sour cream before serving. ENJOY!

Recipe Notes

*Stovetop method:

1. In a soup pot over medium heat, saute onions in 1 tbsp of avocado oil, coconut oil, or ghee/butter. You'll want to dice the onions for this cooking method.
2. Once the onions have become soft and translucent, add the remaining ingredients (besides the butter and yogurt.)
3. Bring to a boil, cover, and cook for 3-5 minutes.
4. Reduce heat to low and let simmer for 10 minutes or until the cauliflower is cooked and very tender.
5. Remove from heat and add the butter to the soup.
6. Transfer the soup to your blender or a metal bowl to use the immersion blender.
7. Puree until completely smooth.

** Chicken Bouillon Paste - This is my favorite brand and one of my favorite things to use in dishes! If you decide to use Thrive Market (it's a couple dollars cheaper on there), send me an email and I can get you a link for a discount off your first order!