Easy Instant Pot Loaded Cauliflower Soup – Low Carb – Keto

Creamy Loaded Cauliflower Soup
Grain Free Keto Friendly Kid Friendly Low Carb Pressure Cooker

Nutrition: 274 Calories | 5.5g Net Carbs | 5.7g Protein | 15.8g Total Fat

An easy Instant Pot recipe for loaded cauliflower soup with cheese, bacon, and sour cream. Just a few minutes prep and you have a hearty, comforting meal.

Instant Pot, Vegetables, and Bacon

Autumn has arrived. The temperature has dropped outside, and nothing is cozier than a warm bowl of soup to warm you up. In the fall and winter I like to make a hearty soup one or two nights a week. Soups are the ultimate one pot dish. Today, I’m sharing one of my favorites, loaded cauliflower soup. It has all the great flavors of a loaded baked potato in one hearty bowl. And it’s low carb too.

Sautéing Bacon in Instant Pot

This Instant Pot recipe is very similar to my Slow Cooker Loaded Cauliflower Soup. You could also easily adapt this to a stove top recipe. How you cook the soup really depends on when you want to start cooking. Using the slow cooker is great if you have more time in the morning. Cooking on the stove works great if you want to eat right away. The Instant Pot is great for cooking later in the day. It also has the added benefit of being able to sauté in the same pot and keeping soup warm to eat later.

Instant Pot Cauliflower Soup

Sauté the Bacon

The first step in creating this delicious chowder is to cook up the bacon. Turn your Instant Pot on Sauté mode. Then, cut up half a pound of bacon into 1 inch pieces. Add the bacon pieces to the hot pot and sauté them until they’re crispy. Once the bacon is cooked, cancel the Sauté mode. Remove half of the bacon from the pot. Set it aside to drain on a paper towel for later. Of course, you can easily make this soup vegetarian by skipping the bacon.

Creamy Cauliflower Soup in Instant Pot

Add the Vegetables

Now it’s time to add everything else to the Instant Pot. Start with cauliflower florets, carrots, and celery. To save time, cut up the vegetables while the bacon is cooking. Add chicken or vegetable stock and heavy cream next. Finally, season the soup with onion powder, garlic powder, dried parsley and chicken soup base (or vegetable soup base). Put the lid on the Instant Pot, and make sure the valve is set to sealing. Pressure cook using the Soup mode for 15 minutes. Once the soup is cooked you can serve it right away or let it stay warm until it’s time to eat. Before serving, puree the soup using an immersion blender. Top the soup with sour cream, shredded cheese and the reserved bacon.

Super Quick Video Tips: How to Avoid a Blender Blunder Involving Hot Soup

If you don’t have an immersion blender, you can blend the soup in a regular blender. Here’s a great video showing you how to do it safely.

Instant Pot Loaded Cauliflower Soup

Check out these other Instant Pot soup recipes: Chicken and Cauliflower Rice Soup and Butternut Squash Soup.

Creamy Loaded Cauliflower Soup
A Spoonful of Loaded Cauliflower Soup

Easy Instant Pot Loaded Cauliflower Soup – Low Carb – Keto

An easy Instant Pot recipe for loaded cauliflower soup with cheese, bacon, and sour cream. Just a few minutes prep and you have a hearty, comforting meal.

Total Time: 45 min
Prep Time: 10 min
Inactive Time: 20 min
Cook Time: 15 min

Ingredients

  • 1 Head of Cauliflower
  • 1/2 lb Bacon
  • 1 Cup Celery
  • 1 Cup Baby Carrots
  • 4 Cups Chicken Stock
  • 1/2 Cup Heavy Cream
  • 1 Tbsp Each
    • Onion Powder
    • Garlic Powder
    • Dried Parsley
    • 1 tsp Better Than Bullion Chicken Soup Base
  • Toppings: Shredded Cheese and Sour Cream

Directions

  1. Turn the Instant Pot on Sauté mode. While the pot heats up, cut the bacon into 1 inch pieces. Sauté the bacon until crispy, about 5-7 minutes.
  2. While the bacon cooks, cut the cauliflower into florets and cut the celery into large chunks.
  3. Once the bacon is crispy, cancel Sauté mode. Remove half of the bacon pieces and set aside. 
  4. Add the cauliflower, celery, carrots, onion powder, garlic powder, dried parsley, chicken soup base, chicken stock and heavy cream to the instant pot. Put the lid on the pot, and make sure the valve is set to sealing. Pressure cook using Soup mode for 15 minutes. 
  5. If you’re serving the soup immediately, let the pressure naturally release for 5 minutes for manually releasing it. Alternately, you can let the soup stay in Keep Warm mode until you’re ready to serve.
  6. Puree the cauliflower chowder with an immersion blender, or in batches in a blender. Ladle the chowder into bowls. Top with shredded cheese, sour cream, and extra bacon as desired. Enjoy.

Nutrition: 

Yield: 6 servings, Serving Size: about 1.5 Cups

Amount Per Serving:  Calories: 274,  Total Fat: 15.8g, Saturated Fat: 4.7g,  Cholesterol: 26.7mg, Sodium: 339mg, Carbohydrates: 8.1g, Fiber 2.6g, Sugars: 2.3g, Protein 5.7g

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