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cauliflower soup instant pot potato masher
Linda

Healthy Instant Pot Cauliflower Soup (Potato Masher)

5 from 5 votes
A quick, easy, and healthy cauliflower soup made in the Instant Pot with a potato masher for a creamy texture. This comforting soup is perfect for a weeknight meal and is easily customizable with your favorite toppings. Wondering if cauliflower soup can be luxuriously creamy without a pricey chef? Is a silky-smooth texture possible with simple tools? How to make a flavor-packed soup without a pantry full of ingredients? This recipe provides all the answers, banishing bland soup forever!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cup cauliflower florets
  • 1 onion medium, chopped
  • 2 clove garlic minced
  • 4 cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic salt
  • 0.5 teaspoon pepper
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese shredded

Equipment

  • Instant Pot
  • Potato masher
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Steps
  1. Set your Instant Pot to the “Sauté” setting. Add the butter and let it melt. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds; be careful not to burn the garlic, as it can turn bitter.
  2. Add the cauliflower florets and chicken broth to the Instant Pot. Season with seasoned salt, garlic salt, and pepper.
  3. Secure the lid and set the vent to “Sealing.” Cook on high pressure for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. This gentle release helps prevent splattering. Carefully release any remaining pressure.
  4. Use a potato masher to break down the cauliflower until you achieve your desired consistency. You can leave some small chunks for texture if you prefer.
  5. Stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth and creamy. Adjust seasonings as needed.

Notes

Don't overcook the cauliflower; aim for tender, not mushy. Start with a smaller amount of salt and pepper, then taste and add more as needed. Get creative with toppings like toasted croutons, fresh herbs, or a drizzle of olive oil. This soup freezes beautifully. Allow it to cool completely before storing in airtight containers. Thaw overnight in the refrigerator before reheating. If your soup is too thin, you can thicken it with a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the soup while simmering until thickened. For a milder flavor, remove the tough core and the dark green leaves from the cauliflower florets.