Instant Pot Cauliflower and Potato Soup

Dr. J’s Kitchen

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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

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

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.
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.
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.
Blend the soup with an immersion blender until smooth. Alternatively, blend it in batches in a regular blender. Serve with the suggested toppings.

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

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