Instant Pot Cauliflower Soup – Pressure Cooking Today™

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This Instant Pot Creamy Cauliflower Soup with garlic, thyme, and parmesan cheese is a super fast and satisfying dinner, lunch or first course to make in your pressure cooker.

An overhead shot of a white bowl of cauliflower soup topped with crotons, diced green onions, bacon, and extra salt and pepper

❤️ Why You’ll Love This Recipe: This is the ultimate creamy cauliflower soup. It’s silky smooth, thick, cheesy, and totally satisfying. Plus, it takes one pot and 10 ingredients!

We didn’t eat much cauliflower growing up—I’d only ever had to cooked boiled, and…um…I don’t recommend it that way.

However, as an adult, I’ve learned that I really enjoy it when it’s prepared with lots of seasoning. This creamy, easy soup really fits the bill there.

This is one of our new favorite Instant Pot soup recipes! We love to serve the soup with a side of 3-Ingredient Instant Pot Cornbread.

a collage that shows the ingredients in cauliflower soup

Ingredients for Cauliflower Soup

You don’t need any special or hard-to-find ingredients to make this creamy soup. Here’s what you need:

  • Cauliflower. Cut the cauliflower into small bite-sized pieces so they cook evenly and thoroughly.
  • Garlic. Fresh garlic will give your soup a better flavor, but you can use ½ teaspoon garlic powder in a pinch.
  • Onion. To make a flavorbase for your soup.
  • Fresh thyme leaves. You could replace this with 1 teaspoon dried thyme.
  • Low-sodium chicken broth. For vegetarian, use vegetable broth.
  • Whole milk. This will provide the thickest, creamiest texture.
  • Pinch nutmeg for a hint of added warming flavor.
  • Parmesan cheese. Use shredded cheese so it melts nicely.
  • Lemon juice. A bit of acid to finish your soup helps round out the flavors.
An overhead shot showing all of the ingredients inside an Instant Pot, including chopped cauliflower, spices, onions, and broth

How to Make Creamy Cauliflower Soup in an Instant Pot

We love that this dump-and-go soup is so fast and easy. Simply add the veggies, broth, and seasoning to the pressure cooking pot. Pressure cook for 8 minutes.

After the pressure releases, add as much milk as you like to reach your desired consistency. Then use an immersion or regular blender to puree the soup smooth.

Finally, melt in the cheese and add a squeeze of lemon juice to finish the dish. That’s it!

Important Tips for Making Cauliflower Soup

There’s no need for sautéing at the beginning of this recipe. The beauty is that you can simply dump everything into the pressure cooker pot, lock the lid in place, and let it cook!

You can use an immersion blender to make the soup smooth. If you don’t have one, use a regular upright blender. If you like a slightly chunky soup, you can leave some larger pieces of cauliflower in there.

Be sure not to add the cheese all at once. Add shredded cheese ¼ cup at a time, stirring until it’s fully melted before adding more. Otherwise, the temperature of the soup will drop too quickly and the cheese will clump up, not melt.

An overhead shot of a white bowl of cauliflower soup topped with crotons, diced green onions, bacon, and extra salt and pepper.  Resting on a wooden board, with extra cauliflower soup to garnish at the top

Frequently Asked Questions about Cauliflower Soup

What’s the best way to store leftover soup?

Store any leftover soup in an airtight container in the fridge for up to three days. To serve, you can reheat the soup in the microwave, on the stove, or right in your Instant Pot!

❓Can I freeze cauliflower soup?

Yes! This soup freezes very well. When it’s fully cooled, transfer the soup to an airtight freezer-safe container and keep it in the freezer for up to six months. Defrost the soup overnight in the fridge then reheat as described above.

❓What to serve with Cauliflower Soup

To round out this soup, serve it alongside a fresh green salad with a fluffy roll on the side. We love Lion House Rolls from Barbara Bakes.

❓What do you Top Cauliflower Soup With?

To add some flavor and texture to your creamy soup, pile each bowl with crunchy croutons, crumbled bacon, sliced ​​scallions.

❓How Can I Make this Soup Vegetarian?

Simply use vegetable broth instead of chicken!

An image of Instant Pot cauliflower soup on a wooden board, with the soup garnished with breadcrumbs , bacon, scallions, and pepper, with an Instant Pot in the background.

MORE Instant Pot Soup Recipes

You might also love these other delicious pressure cooker soup recipes:


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Ingredients

  • 1 large head of cauliflower (about 2.5 pounds), cut into small florets

  • 4 garlic cloves, peeled

  • 1 medium yellow onion, roughly chopped

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

  • 2 cups low-sodium chicken or vegetable broth

  • 1 teaspoon salt, to taste

  • Pepper to taste

  • 1-2 cups whole milk

  • Pinch nutmeg

  • 1 cup shredded parmesan cheese

  • 1 tablespoon lemon juice

  • Topping options: crotons, bacon, green onions

Instructions

  1. In the pressure cooking pot, combine the cauliflower florets, garlic, onion, broth, thyme, salt and pepper. Lock the lid in place and select High Pressure and an 8 minute cook time.
  2. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Add 1 cup of milk and the nutmeg.
  3. Use an immersion blender to puree the soup smooth. For a thinner soup, use up to 1 cup more milk.
  4. Select Saute and add the cheese, 1/4 cup at a time, stirring until fully melted and smooth. Stir in the lemon juice. Season to taste with salt and pepper. Serve hot.

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Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 219Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 1079mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 19g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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published on March 5, 2022

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