Pressure Cooker Creamy Cauliflower Soup

By Tracy

4 Person

30 Minutes

0 Calories

This Pressure Cooker Creamy Cauliflower Soup is ready in record time and loaded with veggies. Soups are traditionally even better the next day and this baby is no exception! If you can manage to squirrel away some leftovers they’re amazing reheated and will keep up to 4 days tightly wrapped in the fridge. Enjoy!

Ingredients

Parsley
1/4 cup Gluten free flour blend
1/3 cup Grated parmesan cheese
2/3 cup Grated mozzarella cheese
1 cup Cream
1/4 tsp. Black pepper
1/4 tsp. Salt
1 cup Veggie broth
1 head Cauliflower
2 cloves Garlic
1/2 cup Shredded carrot
1 cup Diced onion
2 tsp. Butter

Method

01

Set Instant Pot to saute function and heat your butter. Saute onion until tender and golden, adding your garlic towards the end.
02

Next add carrots, cauliflower, broth, salt, and pepper. Set to high pressure for 5 minutes. Allow pressure to release naturally.
03

Add 1/4 cup of all-purpose flour (GF or regular) and stir until mixture thickens and begins to turn golden brown.
04

Next add any additional salt and pepper to taste.
05

Add your grated cheese and choice heavy cream and stir until all your melty, cheesy dreams come true!
06

Garnish with parsley toppings and dig in!