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Instant Pot® Cauliflower Soup

Prep Time10 mins
Cook Time20 mins
Servings: 4
Calories: 416kcal
Author: Amanda


  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Chef knife
  • Cutting Board
  • Blender or stick blender


  • 2 Tbsp Olive Oil
  • 0.5 cup Onion, chopped
  • 2 pounds Cauliflower Florets
  • 3 Tbsp Garlic, minced
  • 2 cups Chicken Broth
  • 0.5 tsp Salt
  • 1 tsp Pepper
  • 8 ounces Cream Cheese


  • Add the chopped onion and minced garlic to the Instant pot and saute in oil for 2 minutes, stirring occasionally.
  • Add the cauliflower, chicken broth, salt and pepper to the bowl and cover the Instant pot. Press “Manual” and cook on high pressure for 8 minutes. When the timer is done, do a quick pressure release by carefully opening the steam valve and letting the steam escape. Once done, remove the lid.
  • Add the cream cheese to the soup and then use a hand blender or a regular blender to puree the soup until smooth.
  • Serve while hot and garnish as desired!