My love affair with my Instant Pot continues. This Pressure Cooker Creamy Cauliflower Soup comes together quickly and is packed with vegetables and comforting, cheesy flavor.
Pressure Cooker Creamy Cauliflower Soup
I almost hesitated to share this recipe because I wasn’t thrilled with the photos, but that wouldn’t be fair to the soup. This creamy cauliflower chowder is rich, velvety, and full of vegetables — it deserves to be on your weeknight menu whether the pictures are perfect or not.
We devoured ours straight from the pot. I may have hoarded most of it and reluctantly saved a small taste for my husband, but he agreed it was delicious. Now that we both gave it two thumbs up, here’s the recipe so you can try it with your Instant Pot.
Pressure Cooker Creamy Cauliflower Soup
This quick Instant Pot soup is creamy, cheesy, and loaded with cauliflower and other veggies. It’s a comforting, weeknight-friendly chowder that serves about 5 people.
Rating: 5 from 2 votes
- Prep Time: 10 minutes
- Cook Time: 5 minutes (high pressure)
- Total Time: about 30 minutes (includes sauté and natural pressure release)
- Servings: 5 servings
- Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1–2 tsp butter
- 1 cup diced onion
- 1/2 cup diced or shredded carrot
- 2–3 cloves garlic, minced
- 1 head cauliflower, trimmed and chopped
- 1 1/2 cups vegetable broth
- 1/4 tsp salt, plus more to taste
- 1/8 tsp black pepper
- 1 cup half-and-half or heavy cream
- 2/3 cup grated mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup butter (for roux)
- 1/4 cup gluten-free flour blend or all-purpose flour
- Parsley or green onion for garnish (optional)
Instructions
- Set the Instant Pot to the Sauté function and melt 1–2 teaspoons butter. Add the diced onion and cook until softened and lightly golden. Add the garlic near the end and cook until fragrant.
- Add the carrots, chopped cauliflower, vegetable broth, salt, and pepper. Secure the lid and set the Instant Pot to High Pressure for 5 minutes. Allow the pressure to release naturally for best texture.
- While the soup cooks, make a simple roux on the stovetop to thicken the finished soup: melt 1/4 cup butter in a small saucepan over medium heat until foaming. Stir in 1/4 cup flour (use GF flour if needed) and cook, stirring, until the roux thickens and turns a light golden color. Remove from heat and set aside.
- After the pressure has released, carefully open the Instant Pot. If you prefer a smooth soup, use an immersion blender to puree until you reach the desired consistency; alternatively, leave it slightly chunky.
- Stir the roux into the soup to thicken it, then add the half-and-half or cream along with the grated mozzarella and Parmesan. Stir until the cheeses melt and the soup becomes silky and cohesive. Taste and add extra salt and pepper if needed.
- Serve hot, garnished with chopped parsley or sliced green onion. Extra cheese or crispy bacon make great toppings if you like.
Notes
Yields about 5–6 cups of soup.
If you prefer not to make a roux, you can add a small grated raw potato to the Instant Pot with the other vegetables before cooking; the potato will break down and help thicken the soup during pressure cooking.
For an extra creamy finish, stir in a few ounces of cream cheese after the soup is cooked. If you use that method, you can use a lighter dairy option (milk instead of cream) and still get a wonderfully rich texture.
Nutrition facts below are estimates calculated with an online nutrition tool and will vary depending on the exact ingredients and portions you use.
Nutrition (per serving, estimated)
- Calories: 298 kcal
- Carbohydrates: 19 g
- Protein: 11 g
- Fat: 21 g (Saturated Fat: 13 g)
- Cholesterol: 58 mg
- Sodium: 751 mg
- Potassium: 517 mg
- Fiber: 4 g
- Sugar: 5 g
- Vitamin A: 2917 IU
- Vitamin C: 59 mg
- Calcium: 281 mg
- Iron: 1 mg
Special Diets and Swaps
- Gluten-Free? This recipe can be gluten-free if you use a GF flour blend for the roux.
- Vegan: Making this vegan will take more substitutions, but it can be done. Use a plant-based cream or coconut milk, a vegan butter substitute, and dairy-free cheeses or nutritional yeast for flavor. Adding a starchy vegetable like potato helps with creaminess.
- Bacon lovers: Crispy bacon or bacon crumbles make a tasty topping if you’re not avoiding meat.
- More vegetables: Feel free to add extra carrots, celery, mushrooms, kale, or spinach for variety — all of these work well in this soup.
Soups like this often taste even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.
I’m super cheesy — and yes, this soup is SOUPER cheesy.
Instant Pot Favorites
- Instant Pot Black Bean Dip
- Vegetarian Lentil Tortilla Soup (works in Instant Pot or slow cooker)
- Smoky Chipotle Turkey and Sweet Potato Chili
- Instant Pot Strawberry Trail Mix Oatmeal
- Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
Crazy for Cauliflower Recipes?
Chimichurri Cauliflower Steaks
Roasted cauliflower steaks dressed with a bright chimichurri make a flavorful main dish.
Cauliflower Walnut Tacos
Spiced cauliflower and walnut filling for hearty, meat-free tacos.
Broccoli Cauliflower Salad
A crunchy, creamy salad that pairs well with weeknight meals or potlucks.
Broccoli, Cauliflower & Brussels Sprout Casserole
A cozy, oven-baked gratin that showcases winter vegetables.