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This Instant Pot cauliflower soup is perfectly creamy and delicious, packed full of smoky bacon flavor, and comes together in less than 30 minutes in just one pot!
I mean who can complain about a wonderfully creamy and fulfilling soup that comes together in just one pot - like this instant pot ham and potato soup. Meaning just one pot to wash. Minimal clean up.
It's the perfect dinner if you love cauliflower. Serve this Instant Pot Cauliflower Soup with these simple roasted leeks, broiled tomatoes, or garlic butter broccoletti to make it a whole meal.
A smoky, bacon flavor, umami packed anchovies and sauteed leeks add the most incredible flavor to the tender cauliflower. This is some seriously good soup guys - like a loaded baked potato soup but with cauliflower.
While rich and creamy, it's also light enough to be serve with this sun dried tomato pesto chicken, pasta with clams, or this super yummy whole roasted Moroccan roasted chicken.
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Why this instant pot cauliflower soup recipe works
- The Instant pot makes it real quick to get ultra creamy, flavor packed results.
- The bacon, Parmesan cheese and anchovies help to give the creamy cauliflower soup a wonderful umami flavor.
- You can make the soup in under 30 minutes, making it perfect for busy weeknights or easy side dishes.
- It's so creamy and delicious, making it perfect to warm up on those cold winter days.
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Ingredients
Fresh or frozen cauliflower florets or a whole head of cauliflower can be used to make this soup in the pressure cooker. I find they both work equally well.
Anchovies are used to add a deep, umami flavor to the soup. If you think you don't like anchovies, just try it - they are incredible used in this recipe - you won't even know they are there.
A good chicken stock or this homemade instant pot chicken bone broth is important to ensure flavor and richness,
True to many of my other recipes, bacon is also a key flavoring ingredient. It adds a nice smoky flavor and some texture to the soup.
A full list of the ingredients is included in the recipe card at the bottom of the post.
Topping ideas and/or recipe variations
- Substitute shredded cheddar or any other shredded cheese for the Parmesan cheese - or just sprinkle cheddar cheese on top.
- Crumbled bacon. You can also mix in some browned sausage or pieces of cooked pancetta.
- Sour cream or creme fraiche. Stir in additional heavy cream for a creamier soup.
- Chives, diced green onions or crispy fried onions.
- Fried garlic chips.
- Sprinkle with chili powder or cayenne pepper for some extra spice.
- Drizzle with Argentinian chimichurri sauce or this red chimichurri sauce.
- Croutons or buttery toasted bread crumbs.
- Replace the chicken stock with vegetable stock and cream with coconut milk (and omit the anchovies) to make it vegan.
- Use roasted cauliflower to give the soup a slightly smoky, sweet flavor.
Step by step instructions
- Cut the cauliflower in small pieces (if using fresh).
- Heat the olive oil in the Instant Pot on the sauté setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
- Add the cauliflower and remaining ingredients, except the cream and garnishes, and set the Instant Pot to pressure cook on high for 9 minutes.
- Use the quick release to release the pressure.
- Use an immersion blender to blend the soup until it is uniform.
- Turn the Instant Pot to the saute setting and add the cream; bring to a simmer.
- Turn the Instant Pot off and serve the soup in bowls topped with crumbled bacon, shredded Parmesan cheese and green onions. Also, see below for some additional topping ideas.
Expert tips to make cauliflower soup in the instant pot
- If you don't have an immersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
Frequently asked questions
Typically, a bland cauliflower soup is due to lack of seasoning. If using an unsalted stock to make this, you will need to add additional salt to bring out the flavor of he soup. You can also simmer it with the lid off for 10-15 minutes to concentrate the flavor more.
To thicken cauliflower soup, simmer it with the lid off for 10-15 minutes. You can also mix in a cornstarch slurry (1 tablespoon water mixed with 1 tablespoon cornstarch) while the soup is simmering to help thicken it.
Cauliflower can start to taste bitter if it is overcooked. To counteract the bitterness, add additional salt or a pinch of sugar to the soup. You can also add a little bit of lemon juice or vinegar (before mixing in the cream) to counteract the bitterness of the cauliflower.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium or in a microwave in 30 second intervals until heated through.
Leftover cauliflower soup can also be frozen. Freeze in an airtight container and store in the freezer for up to 6 months. Thaw in the fridge overnight and reheat per the above instructions.
More instant pot soup recipes
We loooove making quick and easy soups in the instant pot - check out these favorite instant pot recipes!
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Instant Pot Cauliflower Soup
Ingredients
- 2 pounds fresh cauliflower
- 1 tablespoon olive oil
- 2 garlic cloves smashed
- 1 leek white part chopped
- 4 anchovies
- 3 cups chicken stock
- ½ teaspoon crushed red pepper
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ cup cream
- 4 pieces cooked and crumbled bacon garnish
- 1 cup shredded Parmesan cheese garnish
- ½ cup sliced green onions garnish
Instructions
- Cut the cauliflower in small pieces (if using fresh).
- Heat the olive oil in the Instant Pot on the saute setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
- Add the remaining ingredients, except the cream and garnishments, and set the Instant Pot to pressure cook on high for 9 minutes.
- Use the quick release to release the pressure. Use an immersion blender to blend until the soup uniform.
- Turn the Instant Pot to the saute setting and add the cream in; bring to a simmer.
- Turn the Instant Pot off and serve with shredded Parmesan cheese, crumbled bacon and green onions.
Expert Tips:
- If you don't have an immersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
Nutrition
Beth says
My son got me an Instant pot for Christmas. I think I've been trying things out every day. This is going to next. The anchovies have to add a nice natural saltiness to the soup!
Danielle says
Hope you like it Beth!
Gina says
Love how easy the IP makes soups like this! That bacon topping and the anchovies are major flavor additions! Delicious!
Danielle says
Thanks!
Marcia says
This recipe really puts some 'pizzaz' into Cauliflower Soup! 😋
Thank you Danielle!!
Danielle says
You're welcome! I'm so glad you enjoyed it!
Elizabeth says
Cauliflower soup is one of my all-time favourites, and the Instant Pot just makes preparing it so much easier! What a gorgeous Autumn recipe!
Danielle says
Thanks!
Aimee Mars says
I love cauliflower soup and the fact you can just dump all the ingredients into the Instant Pot makes this a perfect recipe! I can't wait to try it out.
Danielle says
It really makes it easy!
Shelley says
Such a smart idea to add anchovies for the almost imperceptible, extra little depth of flavor! They back up the smoky bacon perfectly - totally brilliant!
Danielle says
Thanks Shelley!
Dolly says
Looks so creamy and delicious! Healthy and in the Instant Pot too!? LOVING it. I love the idea of adding anchovies. I bet that adds so much flavor.
Danielle says
The anchovies really make it!