Instant Pot Cauliflower and Potato Soup

I love to top this cauliflower and potato soup like a loaded baked potato, with bacon crumbles, sour cream, chopped chives, and shredded cheddar. Underneath those toppings, the potatoes and cauliflower blend into a smooth, hearty soup without heavy cream, with onion, garlic, thyme, and a little crushed red pepper for flavor. It’s an easy one-pot dinner that makes 8 to 10 servings, and you can use vegetable broth for a vegetarian version.

The Instant Pot softens the vegetables in 8 minutes under pressure, followed by a 5-minute natural release. Remove the bay leaves before blending. An immersion blender works right in the pot; if you use a regular blender, blend in a few batches and take care with the hot soup.

Dr. J’s Kitchen

Instant Pot Cauliflower and Potato Soup

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Potatoes and cauliflower pressure-cook with onion, garlic, broth, thyme, and seasonings, then blend into a smooth soup.

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Servings: 8 servings

Course: Soup

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 2 large russet potatoes, about 2½ pounds, peeled and cut into large chunks
• 1 large head cauliflower, washed and cut into large pieces
• 1 medium onion, diced
• 4 cloves garlic, peeled
• 8 C low-sodium chicken broth or stock Vegetable broth may be used for a vegetarian version.
• 4 T unsalted butter
• 1 tsp. dried thyme
• ½ tsp. crushed red pepper flakes
• 2 dried bay leaves
• 1½ tsp. kosher salt
• ¾ tsp. ground black pepper
• precooked bacon crumbles, sour cream, chopped chives, and shredded cheddar, for topping

Method

 

1. Set the Instant Pot to Sauté Normal. When the pot is hot, add the butter. When melted, add the diced onion and sauté for about 3 minutes, until soft. Press Cancel.
2. Add the potatoes, cauliflower, garlic, broth, thyme, red pepper flakes, bay leaves, salt, and pepper. Stir, secure the lid, and set the pressure release to Sealing. Pressure-cook on High/More for 8 minutes.
3. When cooking ends, allow a 5-minute natural release. Press Cancel, then release the remaining pressure. When the pin drops, open the lid and remove the bay leaves.
4. Blend the soup with an immersion blender until smooth. Alternatively, blend it in batches in a regular blender. Serve with the suggested toppings.

Video

Notes

The source suggests chicken broth or vegetable broth and toppings of bacon crumbles, sour cream, chives, and shredded cheddar.

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Blend carefully

Remove both bay leaves before blending. An immersion blender can puree the soup in the Instant Pot; if using a regular blender, work in two or three batches as the source recommends.

Topping ideas

The source suggests serving the soup like a loaded baked potato, with bacon crumbles, sour cream, chopped chives, and shredded cheddar. Vegetable broth can be used in place of chicken broth for a vegetarian version.

Frequently asked questions

Does this soup use heavy cream?

No heavy cream is listed. The potatoes and cauliflower are blended to create a smooth, creamy texture.

How long does it cook under pressure?

The soup pressure-cooks on High/More for 8 minutes, then rests for a 5-minute natural release before the remaining pressure is released.

Watch Dr. J Make Instant Pot Cauliflower and Potato Soup

Watch Dr. J make Instant Pot Cauliflower and Potato Soup and see how it comes together.