Instant Pot Cauliflower Soup

Method

1. 1

   Turn pressure cooker on, press “Sauté”, add 2 Tablespoons olive oil and wait 2 minutes for the pot to heat up.

2. 2

   Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally. Transfer to a plate and set aside to top the soup later.

3. 3

   Add another 2 Tablespoons olive oil. Add the onion and cook until starting to soften, about 2 minutes, stirring occasionally.

4. 4

   Add the garlic and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.

5. 5

   Add the cauliflower, stock, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 3 minutes, close the lid and seal the valve. Once done cooking do a quick release.

6. 6

   Carefully puree the soup using an immersion blender (or transfer it to a regular blender and puree).

7. 7

   Set the instant pot to “Warm” and stir in half the cheese until melted, reserving the other have for topping.

8. 8

   Stir in the cream. Press “Cancel” to turn off the pot.

9. 9

   Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.