Instant Pot Loaded Cauliflower Soup

A hearty and comforting low-carb soup made easily in your Instant Pot, packed with bacon, cheese, and creamy cauliflower.

Prep Time 15

Cook Time 25

Total Time 40

Servings 6

Calories 325 kcal

Get started by cooking chopped bacon in your Instant Pot using the sauté function until it's wonderfully crisp. Take the bacon out and set it aside on a paper towel, but leave that flavorful bacon fat in the pot!
Now, add the chopped onion, celery, and minced garlic to the pot. Season with a pinch of salt and pepper. Sauté these veggies for about 4 minutes until they're softened, then turn off the sauté function.
Pour in the chicken broth to deglaze the pot (this helps loosen any bits from the bottom), then add your cauliflower florets. Secure the lid on your Instant Pot, make sure the vent is sealed, and set it to Manual/Pressure Cook on high for 5 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully open the vent to release any remaining pressure. Remove the lid and stir in the sour cream and 1 cup of the shredded cheese until melted and creamy.
For a silky-smooth soup, use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender or food processor to blend until velvety.
Serve your delicious soup warm, garnished with the reserved crispy bacon bits, the rest of the shredded cheese, and fresh sliced green onion. Enjoy!

This Instant Pot Loaded Cauliflower Soup is a delicious and easy meal, perfect for a low-carb diet. Enjoy!