Description
This Instant Pot Creamy Cauliflower Soup recipe is a comforting, nourishing bowl made in under 30 minutes with simple ingredients.
Ingredients
Scale
- 1 head Cauliflower florets
- 1 medium Yellow onion
- 3 cloves Garlic
- 4 cups Vegetable broth (preferably low sodium)
- 1 cup Greek yogurt
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 sprigs Fresh thyme
- to taste Salt
- to taste Black pepper
- 1/4 teaspoon Nutmeg
Instructions
- Activate Instant Pot’s Sauté function, swirl in olive oil, then cook chopped onion and minced garlic until soft and golden, for 3–4 minutes.
- Add fresh cauliflower florets into the pot, stirring to coat each piece in aromatic oil. Cook for 1–2 minutes until edges start to turn tender.
- Pour in vegetable broth until it covers vegetables. Add fresh thyme sprigs, season with salt and pepper, and stir to combine.
- Close and lock the lid, set to Manual or Pressure Cook for 8 minutes. Allow a natural pressure release for 5 minutes, then quick-release remaining steam.
- Remove thyme sprigs, then carefully use an immersion blender to purée the soup until smooth.
- Off heat, whisk in Greek yogurt and grated Parmesan cheese until incorporated, warming gently for another 1–2 minutes.
- Taste and adjust salt, pepper, and nutmeg. Ladle into bowls and garnish with extra Parmesan or thyme leaves, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Pot Creamy Cauliflower Soup, Instant Pot Soup, Cauliflower Soup Recipe