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Three Cup Chicken
Cauliflower Potato Soup
| By : |
Pressure Cooker Cauliflower Potato Soup: comforting, thick cauliflower soup is smooth, yet stacked with layers of umami flavors. A budget-friendly, low-carb pressure cooker soup!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 head cauliflower floret
- 2 red potatoes small, chunked
- 4 cups chicken stock low sodium
- 6 cloves garlic minced
- 6 slices bacon chopped
- 1 medium onion diced
- 1 cup heavy cream
- 2 bay leaves
- 2 stalks green onions chopped
- 2 tablespoons fish sauce Optional
- Parmesan cheese freshly grated for garnish, optional
Ingredients
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Instructions
- Place chopped bacon in the Instant Pot and press Sauté button. It's important to place the bacon in the cold pot before turning on the heat Stir occasionally and allow the bacon bits to crisp ( roughly 4 minutes). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
- Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
- Deglaze by pouring roughly
1/3 cup chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful. - Add
2 bay leaves, cauliflower, and2 red potatoes in the pot. Pour the remaining homemade chicken stock into the Instant Pot. - Close the lid and cook on Manual at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
- Blend cauliflower soup into desired consistency with an immersion hand blender. Break the larger pieces into smaller florets, so it'll be easier to blend. Add
1 cup of heavy cream. Taste the soup and season with2 tablespoons of fish sauce and kosher salt. - Remove Bay Leaves (If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them prior to blending).
- Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy!
- Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Delicious! I topped with shredded cheddar cheese instead of parmesean! Also added some cornstarch to thicken it up a bit!
Amazing!
Your instructions say 3 minutes. Even though I am a newbie, I figured it should be 30 minutes. Might want to edit that.
Delicious recipe! This has become a favorite in our house. A comment on here said they thought the 3 mins cooking time was a typo, but it is not! 3 mins with a 10 min npr. Perfect!
SOO good. But so thin, dont be afraid to put a whole onion and garlic in there.
Really liked this soup. Followed the recipe as written, includng Cooking times. It worked fine for me. Will definitely make this again.
I made this soup with slight modifications, and it was wonderful! I added an extra potato, an extra head of cauliflower, and about an extra cup of cream. It came out really thick and creamy. I’ll definitely make this again!
Easy and tasty.
This is my daughter’s favorite. I like to add carrots as well. Yum!!
I used frozen cauliflower instead of fresh, used half and half instead of heavy cream. At the end i added the bacon and blended it in with the soup. Also added a quarter cup of sharp cheese.
Yummy.
I used a Full package of bacon…turned out so good.
One of the best soups in the instant app. Used a tbl spoon of olive oil instead of bacon. And added a few celery stalks. Next time i will try a 1/2 cup of cream vs 1 cup and bacon vs olive oil. Its really good stuff in any event.
The best soup ever! I added a couple of tablespoons of dijon mustard as i like a zing….even better the 2nd day.
First soup in my new IP. Loved it. Will never do it on the stove again.
So is it cooled for 30 minutes or 3 minutes?
Cooked not cooled….
You pressure cook for only 3 minutes. The overall cooking time includes sauteeing time and natural pressure releasing for 10 minutes.
Very creamy.
Keep refining each time I make this family favorite and adding a couple extra ingredients to change it up. Last time, added celery, clams, fish, scallops and mussels…awesome fish stew!
I made it and i can say its a very good res, but i could use more potato.
I add 2min to all recipes with spuds to ensure full cook. This soup used 1/2 pack vacon and left in pot once cooked. 1tsp salt, 1/2tsp pepper, i released pressure then saute on high to blend cream…added 1/4cup parmesan. Served. Tasty soup.
Just made and the whole family loves it. I used 4 potatoes vs 2 and turkey bacon. Next time I will put the bay leaf in top to Jessie m take it out.
Recipe calls for celery but does not say when to add it.. ihope it tastes as good without the celery… ://
Love this soup!
I like leftovers so I increased to 7 potatoes, cooked for 3 minutes, processed in my blender and used a sprinkle of cheddar cheese and bacon in each bowl. Everyone loved it!
This soup was amazing ! Super easy to make and everubidy surely enjoyed! Will be making again!
The recipe was absolutely delicious just wondering how many calories in a cup?
Delicious! So easy to make and my kids loved it.
I’ve made this multiple times and have LOVED it every time! I usually up the amount of potatoes and use either reds or yukon golds. Sometimes I also add one or two carrots, which added some nice subtle flavor and color.