Creamy Instant Pot Cauliflower Soup

This delicious, simple, and healthy creamy instant pot cauliflower soup is made with just a few simple ingredients. It’s dairy free, made with whole foods, and it’s vegan too

image of two bowls of instant pot cauliflower soup in a rustic bowl with croutons and chives on a wood board

Let’s Make Cauliflower Soup In An Instant Pot

 

There’s nothing like homemade soup. It’s warm, comforting, flavourful, and perfect for a chilly day. 

In the fall and winter months this homemade instant pot cauliflower soup makes the perfect lunch or light dinner with a side of crusty bread or croutons, it’s so satisfying. You can also enjoy it alongside a salad or a sandwich of your preference. 

image of instant pot cauliflower soup in a rustic bowl with croutons and chives

Is it easy to make soup in an instant pot?

 

I never used to think about using my instant pot to make soup but it truly is so easy! 

The beauty of an instant pot is that it has so many functions including a saute function so you can actually saute your veggies and base ingredients then pop the lid right on and pressure cook the soup until its done. 

Any soup you prefer you can likely make in the instant pot whether it be borscht, bean soup, chicken soup, or even cream of mushroom

image of two bowls of instant pot cauliflower soup in a rustic bowl with croutons and chives

Cauliflower Nutrition

 

The bulk of this soup as the name suggests is cauliflower. I think this vegetable is often overlooked but it’s super healthy and contains a bunch of nutrients. Suprisingly, while being low calorie it still has loads of vitamin C, K, and B6, and it is high in fibre and minerals as well. 

According the Healthline, cauliflower is a great source of antioxidants, it can support weight loss and weight management, and it is a great lower carbohydrate alternative to foods like rice or mashed potatoes. 

Have you ever made cauliflower rice or cauliflower mash? If not you definitely should give these a try – I think you’d be pleasantly surprised! 

image of ingredients for instant pot cauliflower soup on a wood board

Instant Pot Cauliflower Soup Ingredients

 

When it comes to ingredients, you need only a just a handful to make this velvety and delicious soup. Here’s what you’ll need.

When it comes to additional herbs and spiced, the sky’s the limit, but I love to keep it simple so I’ll share what I used, and you can change it up if you like!

  • Olive oil 
  • Cauliflower
  • Celery
  • Onion 
  • Garlic
  • Dried thyme
  • Vegetable broth
  • Unsweetened cashew milk (or other non-dairy milk of choice)
  • Apple cider vinegar
  • Parmesan cheese (I used Earth Island dairy-free, but you can also use regular)
  • Paprika
  • Salt and pepper

Optional Garnishes:

  • Chives
  • Croutons (I made mine from gluten free bread)
  • Paprika

image of instant pot cauliflower soup in a rustic bowl with croutons and chives on a wood board

How To Make Instant Pot Cauliflower Soup

 

To make the perfect, silky smooth cauliflower soup in your IP you need to follow a few simple steps! Here’s what you’ll do:

 

1. Set the instant pot to “SAUTE”, then press the sauté button again to select the “MORE” setting and adjust the heat to “HIGH”

image of celery and onion in an instant pot

2.  ADD in the oil, celery, onion, and garlic to the instant pot and SAUTE, stirring often for 5 minutes.  

3. ADD in the cauliflower, salt, pepper, and thyme and SAUTE for another 5 minutes

4. POUR in the broth, milk, and vinegar, then STIR and place the lid on the instant pot and toggle the top valve to “SEALING

5. Press the SOUP setting and set to “NORMAL” volume and “HIGH” pressure, and 10-MINUTES cook time, and wait for it to start (the instant pot will take about 15 minutes to pressurize)

6. Once the cooking time is complete, with a knife or long spoon carefully toggle the top valve to “VENTING” to release the steam. 

image of cauliflower soup in an instant pot with an immersion blender

7. REMOVE LID then ADD in the parmesan cheese then using an immersion blender, blend until completely smooth (or transfer to a blender and blend until smooth)

image of an immersion blender in an instant pot blending cauliflower soup

8. SERVE hot soup in bowls and top with optional garnishes. 

 

 

I hope you loved this recipe and will try this amazing version of homemade cauliflower soup…in the Instant Pot! Be sure to pin the photo below the recipe to save this one for later!

 

image of instant pot cauliflower soup in a rustic bowl with croutons and chives

Creamy Instant Pot Cauliflower Soup

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

This delicious and creamy cauliflower soup is made easily in the instant pot and is dairy free, gluten free, and nutritious!

Ingredients

  • 2 tablespoons olive oil
  • 1 head cauliflower, chopped into florets
  • 2 medium stalks celery, chopped
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 2 cups vegetable broth
  • 2 cups unsweetened cashew milk (or other non dairy milk of choice)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dairy free parmesan cheese (or regular for non-vegan)

Optional Garnishes:

  • Chopped chives
  • Croutons (gluten free if needed)
  • Paprika

Instructions

    1. Set the instant pot to "SAUTE", then press the sauté button again to select the "MORE" setting and adjust the heat to "HIGH". 

    2.  ADD in the oil, celery, onion, and garlic to the instant pot and SAUTE, stirring often for 5 minutes.  

    3. ADD in the cauliflower, salt, pepper, and thyme and SAUTE for another 5 minutes. 

    4. POUR in the broth, milk, and vinegar, then STIR and place the lid on the instant pot and toggle the top valve to "SEALING"

    5. Press the SOUP setting for 10-MINUTES, and set to "NORMAL" volume and "HIGH" pressure and wait for it to start (the instant pot will take about 15 minutes to pressurize). 

    6. Once the cooking time is complete, with a knife or long spoon carefully toggle the top valve to "VENTING" to release the steam. 

    7. ADD in the parmesan cheese then using an immersion blender, blend until completely smooth (or transfer to a blender and blend until smooth). 

    8. SERVE hot soup in bowls and top with optional garnishes. 

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Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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