Instant Pot Loaded Cauliflower-Baked Potato Soup (Pressure Cooker or Stove-Top Recipe)
An easy creamed soup made with potatoes, cauliflower, and onions. A flavorful and simple recipe for the Instant Pot or stove-top. Make the soup for dinner and enjoy the leftovers for lunch throughout the week.
Heat the Instant Pot to Saute, Normal. Once hot, add the butter and melt.
Add the onions, cauliflower, and potato to the pot and saute until the veggies begin to soften, or about 7 minutes. Stir frequently to avoid burning the veggies on the bottom of the pot. Stir in the garlic and saute for an additional 60 seconds.
Press Cancel to turn off the heat and saute mode. Add a small amount of the broth/stock to the pot, making sure to scrape up any brown bits on the bottom of the pot.
Add the parsley, salt, pepper, and remaining broth/stock.
Secure the lid and set to Sealing. Set to Manual, High Pressure for 10 minutes. Once cooking is complete, perform a careful quick release (use a hot pad holder or towel). If the soup begins to sputter from the valve, close the valve to let it rest before opening again.
Use an immersion blender to blend the soup until desired consistency is reached. I like a fully pureed soup.
Finally, stir in the cream.
Serve the soup, warm, with any desired toppings (listed above). Store leftover soup in the fridge or freezer for a make-ahead lunch.
Notes
*If your broth is salted, or you're concerned about the saltiness of the soup (maybe you used salted butter), I recommend trying 1-1.5 teaspoons of salt. Once the soup is blended, and the cream is added, you can taste and add more salt, if desired. I know everyone's desired saltiness varies. As always, it's best to start off small with salt and add more to your desired taste. Salting food to your desired taste preference is always the best cooking practice. I usually add more than 2 teaspoons, once cooked--just a few extra pinches. Again, salting is a very personal preference. You'll know you have enough salt with the soup tastes flavorful and balanced. Cook Time: Keep in mind, the cook time will vary depending on how long it takes your Instant Pot to come to pressure. Generally, it will take your Instant Pot about 10 minutes to actually come to pressure before the cooking time begins. Want to learn more about how to use the Instant Pot? Read my 16 tips. Add Greens: You could add baby spinach to this soup (2-3 cups) before pureeing. This will turn the soup a beautiful green color and also up the veggie count.