Instant Pot Cooker Cauliflower Potato Soup
Ingredients
- 1 head of cauliflower florets
- 2 red potatoes small, chunked
- 4 cups of chicken stock
- 6 garlic cloves, minced
- 6 slices of bacon, uncooked and chopped
- 1 medium onion diced
- 1 C heavy cream
- 2 bay leaves
- 2 stalks green onions, chopped
- Parmesan cheese, grated
Instructions
1. Placed chopped bacon in the instant pot and press saute button. It's important to place the bacon in the cold pot before turning on the heat. Stir occasionally and allow the bacon bits to crisp. Remove bacon bits from pressure cooker and place on paper towel to absorb excess fat.
2. Saute onions in bacon fat for roughly 1 to 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of salt and pepper if you like. Saute until fragrant.
3. Deglaze by pouring roughly 1/3 C chicken stock. Scrub all the brown bits off the bottom of the pot with wooden spoon. Keep the brown bits as they are very flavorful.
4. Add two bay leaves, cauliflower, and 2 red potatoes in the pot. Pour the remaining chicken stock into IP.
5. Close lid and cook on manual at high pressure for 3 minutes. Turn off the heat and do a 10 minute natural release. Open lid carefully.
6. Blend cauliflower soup into desires consistency with an immerson hand blender (or move soup in a regular blender). Add 1 cup of heavy cream. Taste soup and season with 2 Tbsp of salt.
7. Remove bay leaves (If you don't think the bay leaves will make it through the blender then remove before hand). Garnish with green onions, crispy bacon bits, and grated parmesan.
Recipe Notes
- For a thinner consistency, add a hot chicken stock to adjust thickness.
