Instant Pot Cauliflower Cheese Soup Recipe

Instant Pot Cauliflower Cheese Soup
  • Prep time: 5 Minutes
  • Cook time: 15 Minutes
  • Total time: 20 Minutes
  • Serves: 6


  • 1 onion, chopped
  • 2 tsp garlic, crushed
  • 2 tsp Dijon mustard
  • 750 g (1.7 lb) cauliflower florets, chopped
  • 1 l (1.1 qt) chicken stock
  • 125 ml (4.2 fl oz) cream
  • 500 g (1.1 lb) cheddar cheese, shredded


  1. In an Instant Pot, add the onion, garlic, mustard, cauliflower, and chicken stock.
  2. Seal and cook on high pressure for 8 minutes.
  3. Puree the soup using a food processor or stick blender.
  4. Once smooth, set the Instant Pot to sauté.
  5. Add the cheese and stir until melted.
  6. Stir in the cream.
  7. Season to taste using salt and pepper.
  8. Serve & Enjoy.

Recipe Tips

  • I use chicken stock in this recipe, but other types will work fine. For example, vegetable stock is a great replacement.
  • Fresh or frozen cauliflower will work fine for this recipe. I prefer fresh, but frozen will work just as well.
  • Slowly season the soup as it is extremely easy to overseason and make it too salty. I recommend tasting after every addition of salt and pepper.
  • This recipe will work great in most types of pressure cooker.

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