Hello there, fellow food lovers! Today, I’m thrilled to share a delightful surprise straight from my kitchen to yours—Instant Pot Loaded Cauliflower Soup. This recipe is one of my absolute favorites, especially on those busy weekdays when I crave comfort food without breaking my keto diet. Trust me, once you try it, you’ll understand why it’s a go-to in my home. If you’re on a keto journey, this keto cauliflower soup will be your new best friend. Want to explore more breakfast delights like this? Check out these easy cheesy breakfast pizzas.
Why you’ll love this recipe
Not only is this soup loaded with rich flavors, but it’s also a breeze to make thanks to the Instant Pot. It’s perfect for those days when you’d rather spend minimal time in the kitchen. The crisp bacon bits add a satisfying crunch, while the smooth sour cream and cheese make it irresistibly creamy. Plus, for all my keto comrades, it’s low in carbs yet high in comfort. Have you ever had one of those days where you just need a warm hug in a bowl? This is exactly that!
Ingredients
- 6 slices bacon, chopped
- 1/4 cup (40 g) chopped onion
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- Salt and pepper
- 3 cups (705 g) chicken broth
- 1 head (566 g) medium cauliflower, cut into florets
- 3/4 cup (172.5 g) sour cream
- 1 1/2 cups (169.5 g) shredded Monterey Jack or Cheddar, divided
- 1 green onion
Step-by-step instructions
1. Preparing the bacon
Start by placing the chopped bacon into your Instant Pot. Turn on the sauté function and cook the bacon until it’s crispy. Remember to stir frequently! This is when your kitchen starts smelling delicious. Once done, transfer the bacon to a paper towel-lined plate, making sure to leave the bacon fat in the pot.
2. Cooking the veggies
Add the onion, celery, and garlic into the pot. Don’t forget to season it up with salt and pepper. Continue to sauté until softened, which should take about 4 minutes. Then, switch off the sauté function, but let me tell you—this is where I sometimes sneak a taste!
3. Making the soup
Pour in the chicken broth to deglaze the pot, scraping up the flavorful bits stuck to the bottom. Toss in the cauliflower florets, lock the lid in place, and ensure the vent is sealed. Set the manual function on high for 5 minutes. It might take a bit of patience as it comes to pressure (5-10 minutes).
4. Blending it up!
Once the timer goes off, let the pressure naturally release for 10 minutes. After that, open the vent cautiously. Now, remove the lid and mix in the sour cream and 1 cup of the shredded cheese. Using an immersion blender, blend until smooth. If you prefer, you can transfer the mixture to a full-size blender or food processor instead.
5. Serving the goodness
Serve the soup with the remaining cheese, crispy bacon, and a sprinkle of green onion on top. Doesn’t it sound delicious already?
Recipe tips & variations
- Make it spicy: Add some chopped jalapenos or a pinch of cayenne pepper for a kick.
- Extra creamy: Stir in some heavy cream if you want an even richer texture.
- Vegetarian version: Skip the bacon and use vegetable broth instead for a vegetarian-friendly soup.
Storage & reheating
Any leftovers? No problem! Store it in an airtight container in the refrigerator, and it’ll stay fresh for up to 3 days. When you’re ready to reheat, simply warm it up in a pot over medium heat, stirring occasionally. If it’s a little thick, just add a splash of chicken broth to bring it back to its creamy glory.
FAQs
Can I freeze this soup?
Absolutely! Just let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
What can I use instead of sour cream?
Greek yogurt or cream cheese are great alternatives if you want a different flavor or dietary option.
Is this soup spicy?
The original recipe isn’t spicy, but feel free to add some heat!
What side dishes go well with this soup?
A simple green salad or keto-friendly bread would complement it perfectly.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy Crispy
- Breakfast Pizza Recipe Easy Cheesy
Thisketo cauliflower soupis a hearty and satisfying dish that’s easy to whip up, perfect for any day. Enjoy cooking, and as always, feel free to leave your questions or feedback in the comments below. Don’t forget to share your results with me on Pinterest—I’m always excited to see how your creation turns out!
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Instant Pot Loaded Cauliflower Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Delightful keto cauliflower soup loaded with flavors and easy to make using an Instant Pot.
Ingredients
- 6 slices bacon, chopped
- 1/4 cup chopped onion
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- Salt and pepper
- 3 cups chicken broth
- 1 head medium cauliflower, cut into florets
- 3/4 cup sour cream
- 1 1/2 cups shredded Monterey Jack or Cheddar, divided
- 1 green onion
Instructions
- Start by placing the chopped bacon into your Instant Pot. Turn on the sauté function and cook the bacon until it’s crispy. Remember to stir frequently! Once done, transfer the bacon to a paper towel-lined plate, making sure to leave the bacon fat in the pot.
- Add the onion, celery, and garlic into the pot. Don’t forget to season it up with salt and pepper. Continue to sauté until softened, which should take about 4 minutes. Then, switch off the sauté function.
- Pour in the chicken broth to deglaze the pot, scraping up the flavorful bits stuck to the bottom. Toss in the cauliflower florets, lock the lid in place, and ensure the vent is sealed. Set the manual function on high for 5 minutes.
- Once the timer goes off, let the pressure naturally release for 10 minutes. After that, open the vent cautiously. Remove the lid and mix in the sour cream and 1 cup of the shredded cheese. Using an immersion blender, blend until smooth.
- Serve the soup with the remaining cheese, crispy bacon, and a sprinkle of green onion on top.
Notes
- Make it spicy: Add some chopped jalapenos or a pinch of cayenne pepper for a kick.
- Extra creamy: Stir in some heavy cream if you want an even richer texture.
- Vegetarian version: Skip the bacon and use vegetable broth instead for a vegetarian-friendly soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg