Prep: 10 Minutes * Pressure: 5 Minutes * Total: 35 Minutes * Pressure Level: High * Release: Natural
Ingredients
- 1 tablespoon Extra-virgin Olive Oil
- 1 medium Yellow Onion, diced
- 3 Garlic Cloves, smashed
- 1 medium Cauliflower Head, broken into large florets
- 1 pound Yukon Gold Potatoes, peeled and cut into ½-inch cubes
- 4 cups Vegetable or Chicken Broth, plus more if needed
- Kosher salt
- Freshly ground Black Pepper
- 1 cup Whole Milk or Half-and-Half
- 1 cup shredded sharp Cheddar Cheese, divided
Directions
- Preheat the Instant Pot by selecting Saute.
- Once hot, add the oil followed by the onion and garlic.
Stir and cook for about 3 minutes, until the onion begins to turn translucent. - Add the cauliflower, potatoes, and broth. Season with salt and pepper. Secure the lid.
- Select Manual and cook at high pressure for 5 minutes.
- Once cooking is complete, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
- The potatoes and cauliflower should be very tender. Add the milk or half-and-half and ½ cup of cheese.
- Blend until smooth using an immersion blender. Alternatively, blend in batches in a blender, being careful to crack the lid. Add more broth if you want a thinner soup.
- Taste for seasoning. Serve topped with a sprinkle of the remaining Cheddar.
Substitution Tip: Make this soup vegan by using non-dairy milk and omitting the cheese.
Per Serving Calories: 354; Total Carbohydrates: 35g; Saturated Fat: 8g; Trans Fat: 0g; Fiber: 6g; Protein: 19g; Sodium: 1058mg