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–+ servings
A bowl of creamy cauliflower soup topped with roasted cauliflower and fresh parsley.
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5 from 5 votes

Instant Pot Cauliflower Soup

This Instant Pot cauliflower soup is the perfect comfort food. So creamy and rich you will love how easy it is to make.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Soup, Vegetables
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 279kcal
Author: Dr. Erin Carter

Equipment

Ingredients

  • 1 head cauliflower (~2.5 lbs)
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1 can full fat coconut milk
  • 1 cup raw cashews
  • 2 cups chicken broth or vegetable broth
  • 1 teaspoon sea salt (more or less to taste)
  • 1 teaspoon ground cumin (more or less to taste)
  • 1/2 teaspoon ground black pepper (more or less to taste)

Instructions

  • Chop the cauliflower into florets and add it to the bowl of your Instant Pot.
  • Add the remaining ingredients to the pot. Seal the Instant Pot and cook the soup on high pressure for 10 minutes.
  • You can either do quick pressure release or allow the pressure to release naturally. Once the pressure is released, use your immersion blender and blend the soup until smooth.
  • Then serve and enjoy!

Notes

  1. I recommend using raw, not roasted cashews to make this soup.
  2. Nutritional values are an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 279kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 715mg | Potassium: 657mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 53mg | Calcium: 53mg | Iron: 4mg