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Cauliflower and Cheddar Soup

Indulge in the cozy embrace of winter with this delectable instant pot cauliflower and cheddar soup. Made effortlessly in an instant pot, this recipe offers a harmonious blend of simplicity and scrumptiousness, making it an absolute delight to savor on chilly winter days.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 2 tablespoons oil
  • 1 medium onion diced
  • 2 stalks celery cut
  • 1 medium carrot shredded
  • 2 cloves garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 3 cups vegetable broth
  • 1 head cauliflower
  • 1 cup sour cream
  • 1 1/2 cups cheddar cheese shredded

Equipment

  • Instant pot

Method
 

  1. Let oil heat on sauté high.
  2. Once the oil has heated, add in the onion and celery, and cook until tender for 3-5 minutes.
  3. Add in the carrots and garlic, and cook for 1-2 minutes.
  4. Next, add in the salt, pepper, cayenne pepper, and cumin. Stir until well mixed.
  5. Add in 3 cups of vegetable broth and stir well.
  6. Mix in and level out the cauliflower.
  7. Pressure cook for 5 minutes with a 10-minute natural release.
  8. Stir in the sour cream and cheddar until fully melted.
  9. Use an immersion blender and blend until smooth.
  10. Serve immediately.

Video