When I started this blog, my intent was to just share my family recipes that I converted to the Instant Pot. I had only had the Instant Pot for  a few months, and my intentions were to just chronicle my way through, kind of like that Julie and Julia movie. My hope was a few people would read my recipes, try them, and if the thought of just one person somewhere cooking my Abuela’s Cuban food or my Great Grandmother’s Jewish dishes, made me smile.

However, the more I used the Instant Pot, the more I started to create my own recipes and convert not just family recipes, but recipes I loved, and especially recipes that are healthy. Ugh, yes, I said healthy. I recently started (ok, ok, restarted) Weight Watchers. Now I promise, this blog isn’t going to become one of those healthy eating, Keto only, blogs where I do nothing but share recipes for steamed carrots and chicken breast. The healthy recipes I intend to share are going to be ones that are full of flavor and make healthy eating fun and delicious. Well, and maybe a few recipes for chicken breast and carrots. 🙂

This recipe is for “Creamy” Cauliflower Soup (I call it “creamy” because there is no cream in it! But it sure tastes like there is). I converted it from an America’s Test Kitchen recipe that really is delicious.  I kept the way they added the cauliflower in multiple steps to add layers of cauliflower flavor and the leeks and onions give it depth. But I didn’t like the way you had to babysit the pot as it cooked and also how it called for multiple pots and pans. I also felt it needed more flavor. The original recipe called for just water, but I found chicken broth was much better and didn’t add points. If you want to keep it vegetarian you can use vegetable broth or just water. That said, this recipe is so good regardless of how healthy it is. It’s one of those soups that even if I had the metabolism of a Hummingbird, I would still make it.

The original recipe calls for 8 Tbl of Butter, 3 for the soup and then 5 for the Garnish. However, if you leave off the garnish and the drizzle of browned Butter, the soup is only 3 WW pts per serving. With the drizzle of Butter, it is 4 – 5 WW pts depending how much you add. Or if you are making this as a cheat day recipe or want to indulge, treat it like Baked Potato Sup and add Cheddar Cheese, Bacon, and Scallions.

Here is the link to my video tutorial:

Instant Pot “Creamy” Cauliflower Soup 

Recipe by Lana Horruitiner Perez converted from America’s Test Kitchen 

Soup:

• 2 lbs Cauliflower (this is typically 1 large Head of Cauliflower, but I like to add a little more and use the rest of the Cauliflower for Cauliflower Rice)
• 3 Tbl Butter 
• 1 Leek
• 1 small Yellow Onion
• Salt
• Ground Pepper
• 4 1/2 cups Water
• 5 tsp Better Than Bouillon Chicken (you can use Vegetarian or other Chicken Broth or just water)

Garnish (optional):

• 4 Tbl Butter
• 1 cup reserved Cauliflower florets, 1/2 inch pieces

Trim the Cauliflower first. Pull off the leaves and use a sharp knife to cut out the core.

Slice the core into thin slices and set aside. If you are going to make the garnish, reserve 1 cup of florets and the cut the remaining Cauliflower into 1/2 inch slices.

**If you are making the Garnish, continue. If not, skip to the next step.**

Recipe for Garnish

Press “SAUTE” on Instant Pot. When the display reads “HOT” add 4 TBL Butter and wait until melted. Add the 1/2 cup reserved Cauliflower Florets. Stir occasionally until the florets are browned.

Once the Cauliflower is browned and the butter starts to have a nutty, browned butter smell, remove the Cauliflower using a slotted spoon and pour the butter into a small bowl. Set aside.  Wipe down the Instant Pot liner to make the soup.

Recipe for Soup

Cut off the dark green part of the Leek and discard. Cut in half then thinly slice the light green and white part.

Place the sliced Leeks into a bowl of cold water and rinse thoroughly. Drain in a colander and set aside.

Slice 1 Yellow Onion in half and then thinly slice. Set aside.

Press “SAUTE” on the Instant Pot and “ADJUST” to “LO”. Add 3 Tbl Butter. Once the Butter is melted add the Leeks and Onions. Stir occasionally and sauté until wilted and and soft, but not browned. This will take about 5-7 minutes.

Add the 4 1/2 cups of Water and 5 tsp of Better Than Bouillon Chicken (or 4 1/2 cups Chicken Broth, Vegetable Broth, or Water) and stir. Bring to a boil. Add the sliced Cauliflower Core and only 1/2 of the Cauliflower Slices. Stir.

Place and Lock the lid on the Instant Pot and turn the vent to Seal. Press the “Manual” button and set the time to 9 mins High Pressure.

Once it’s done, turn the Valve to “VENT” and Quick Release the pressure until you can open the lid.

Add the rest of the Cauliflower. Lock the lid back in place and turn the vent back to Seal. Press “Manual” button and set the time to 10 min High Pressure.

Once it’s done, Quick Release the pressure.

Carefully pour all of the contents of the Instant Pot into a blender. Blend until smooth for about 30-45 seconds. (Since it’s hot it’s better to start by pulsing and then blending on Low to begin with. Stop frequently to release the steam. One good tip is to open the valve at the top and place a towel over while blending.)

Pour the blended soup back into the Instant Pot to keep warm. Add Salt and Pepper to taste.

If adding the garnish, after ladling soup into a bowl, put a few of the browned Cauliflower Florets on top and drizzle with just a small amount of the browned Butter.

Buen Provecho!

Print Recipe

Instant Pot "Creamy" Cauliflower Soup

This recipe is for "Creamy" Cauliflower Soup (I call it "creamy" because there is no cream in it! But it sure tastes like there is). I converted it from an America's Test Kitchen recipe that really is delicious.  I kept the way they added the cauliflower in multiple steps to add layers of cauliflower flavor and the leeks and onions give it depth. But I didn't like the way you had to babysit the pot as it cooked and also how it called for multiple pots and pans. I also felt it needed more flavor. The original recipe called for just water, but I found chicken broth was much better and didn't add points. If you want to keep it vegetarian you can use vegetable broth or just water. That said, this recipe is so good regardless of how healthy it is. It's one of those soups that even if I had the metabolism of a Hummingbird, I would still make it.

Prep Time20 mins

Cook Time35 mins

Time to come to pressure15 mins

Total Time1 hr 10 mins

Course: Appetizer

Cuisine: American

Keyword: Instant Pot, instant pot cauliflower soup, instant pot easy soup, instant pot healthy soup, instant pot keto, instant pot quick soup, Instant pot soup, instant pot weight watchers

Servings: 6

Calories: 169kcal

Equipment

• Electric Pressure Cooker
• Blender or Immersion Blender

Ingredients

• 1 Head Cauliflower
• 7 Tbl Butter
• 1 Leek
• 1 Yellow Onion
• 4½ cups Water
• 5 tsp Better Than Bouillon Chicken you can use chicken or vegetable stock instead
• 1 tsp Salt
• 1 tsp Ground Pepper

Instructions

• Trim the Cauliflower first. Pull off the leaves and use a sharp knife to cut out the core.
• Slice the core into thin slices and set aside. If you are going to make the garnish, reserve 1 cup of florets and the cut the remaining Cauliflower into 1/2 inch slices.

For Garnish

• Press "SAUTE" on Instant Pot. When the display reads "HOT" add 4 TBL Butter and wait until melted. Add the 1/2 cup reserved Cauliflower Florets. Stir occasionally until the florets are browned.
• Once the Cauliflower is browned and the butter starts to have a nutty, browned butter smell, remove the Cauliflower using a slotted spoon and pour the butter into a small bowl. Set aside.  Wipe down the Instant Pot liner to make the soup.

Soup

• Cut off the dark green part of the Leek and discard. Cut in half then thinly slice the light green and white part.
• Place the sliced Leeks into a bowl of cold water and rinse thoroughly. Drain in a colander and set aside.
• Slice 1 Yellow Onion in half and then thinly slice. Set aside.
• Press "SAUTE" on the Instant Pot and "ADJUST" to "LO". Add 3 Tbl Butter. Once the Butter is melted add the Leeks and Onions. Stir occasionally and sauté until wilted and and soft, but not browned. This will take about 5-7 minutes.
• Add the 4 1/2 cups of Water and 5 tsp of Better Than Bouillon Chicken (or 4 1/2 cups Chicken Broth, Vegetable Broth, or Water) and stir. Bring to a boil. Add the sliced Cauliflower Core and only 1/2 of the Cauliflower Slices. Stir.
• Place and Lock the lid on the Instant Pot and turn the vent to Seal. Press the "Manual" button and set the time to 9 mins High Pressure.

  Once it's done, turn the Valve to "VENT" and Quick Release the pressure until you can open the lid.

  Add the rest of the Cauliflower. Lock the lid back in place and turn the vent back to Seal. Press "Manual" button and set the time to 10 min High Pressure.

  Once it's done, Quick Release the pressure.
• Carefully pour all of the contents of the Instant Pot into a blender. Blend until smooth for about 30-45 seconds. (Since it's hot it's better to start by pulsing and then blending on Low to begin with. Stop frequently to release the steam. One good tip is to open the valve at the top and place a towel over while blending.)
• Pour the blended soup back into the Instant Pot to keep warm. Add Salt and Pepper to taste.

  If adding the garnish, after ladling soup into a bowl, put a few of the browned Cauliflower Florets on top and drizzle with just a small amount of the browned Butter.

Notes

If you leave off the garnish, then the soup is only 3 points. With the Garnish it's 4-5 points.