Creamy Cauliflower Soup | Instant Pot Cauliflower Soup Recipe

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This Instant Pot cauliflower soup recipe is simple, easy, and delicious. This is a creamy cauliflower soup with a little bit of spice. Making creamy cauliflower soup is a great way to reduce carbs, get more veggies, and welcome the cooler weather!

Cauliflower soup recipe pin with two images of the finished soup.

Making cauliflower soup is new for me, once I tried this creamy cauliflower soup though I was hooked. It’s really indulgent even though there’s lots of veggies and less carbs than you’d expect.

Instant Pot cauliflower soup is a must try for fall and winter. It’s perfect for warming up on a cold day and the Instant Pot makes it an easy recipe for even the busiest of weeknights.

Can I make this without an Instant Pot?

This particular recipe is created just for the Instant Pot. I’m sure it wouldn’t take much work to adapt it to the stovetop but I’ve never made it that way so I can’t give specifics.

You can try this cauliflower soup recipe that is made on the stovetop if you’d prefer to not use the Instant Pot.

Top down view of the finished soup recipe.

Ingredients needed to make creamy cauliflower soup:

  • 10 large russet potatoes, peeled and diced
  • 2 C chopped cauliflower
  • 1 small onion, diced
  • 4 C chicken broth
  • 4 tbsp unsalted sweet cream butter
  • 3 tsp minced garlic
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 C heavy cream
  • 1/3 C sour cream
  • 2 tbsp corn starch
  • 2 Cans of chopped green chile’s
  • 1 C sharp cheddar cheese, shredded

Some of the creaminess and bulk of this soup comes from the potatoes! It’s a secret ingredient that really helps make this soup satisfying.

Tall image showing a top down view of the Instant Pot cauliflower soup recipe.

How to make Instant Pot cauliflower soup:

  1. Add your diced potatoes, cauliflower, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
  2. Place the lid on top, lock and set the valve to sealing.
  3. Set the pressure for 5 minutes
  4. Do a quick release to release the pressure.
  5. In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
  6. Stir into the soup.
  7. Mix in the two cans of chopped green chile’s and sharp cheddar cheese
  8. Press the saute button and cook the soup (while stirring) until the soup thickens.
  9. Use an immersion blender to blend the soup to make a smooth and creamier soup.
Side view of one serving of this creamy cauliflower soup recipe.

How can I blend the soup if I don’t have an immersion blender?

If you don’t have an immersion blender and don’t think you have enough of a reason to buy one you can use a regular blender. You have to transfer the soup from the pot into the blender and back which is a little tedious but it’s totally doable!

I’d recommend looking at your local thrift stores or secondhand shops for an immersion blender though, they’re usually easy to come by! I like that I can use mine for everything from soup to baby food and everything in between.

What do I top this delicious soup with?

You can top this great soup with whatever you like or nothing at all. It’s delicious either way.

Close up view of the finished soup with instant pot showing in the background.

I’d recommend using tortilla strips or chips, extra cheese, bacon bits, and even scallions or chopped peppers.

Is this a spicy recipe?

This recipe does call for green chilies but I don’t think it makes it overly spicy. The recipe has a little bit of a kick but certainly nothing that I would consider overwhelming.

If you are worried about the heat you can always replace the green chilies with a more mild pepper or leave them out altogether. The choice is yours!

Printable Creamy Cauliflower Soup Recipe

Yield: 8 Servings

Creamy Cauliflower Soup Recipe | Instant Pot Cauliflower Soup

Creamy Cauliflower Soup Recipe | Instant Pot Cauliflower Soup

This Instant Pot cauliflower soup recipe is simple, easy, and delicious. This is a creamy cauliflower soup with a little bit of spice. Making creamy cauliflower soup is a great way to reduce carbs, get more veggies, and welcome the cooler weather!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 10 large russet potatoes, peeled and diced
  • 2 C chopped Cauliflowers
  • 1 small onion, diced
  • 4 C chicken broth
  • 4 tbsp unsalted sweet cream butter
  • 3 tsp minced garlic
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 C heavy cream
  • 1/3 C sour cream
  • 2 tbsp corn starch
  • 2 Cans of chopped green chile's
  • 1 C sharp cheddar cheese, shredded

Instructions

    1. Add your diced potatoes, cauliflower, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
    2. Place the lid on top, lock and set the valve to sealing.
    3. Set the pressure for 5 minutes
    4. Do a quick release to release the pressure.
    5. In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
    6. Stir into the soup.
    7. Mix in the two cans of chopped green chile's and sharp cheddar cheese
    8. Press the saute button and cook the soup (while stirring) until the soup thickens.
    9. Use an immersion blender to blend the soup to make a smooth and creamier soup.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 679 Total Fat: 29g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 85mg Sodium: 1050mg Carbohydrates: 87g Net Carbohydrates: 0g Fiber: 10g Sugar: 7g Sugar Alcohols: 0g Protein: 20g
I am not a medical expert. These calculations are provided as a courtesy.

Looking for more great dinner recipes?

I’m here to help and I have plenty of great dinner recipes. There’s something for everyone so be sure to check out these great recipes and let me know which are your favorites.

Finished cauliflower soup recipe in a bowl ready to be enjoyed.

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