Instant Pot Cauliflower Soup

5 from 1 vote

This Instant Pot Cauliflower Soup is rich, creamy, and loaded with cheese and ham for a comforting low carb meal. It's quick to make and perfect for weeknight dinners or leftovers.

Course Appetizers

Cuisine American

Keyword cauliflower soup with ham, Cheesy Cauliflower Soup, creamy cauliflower soup, Instant Pot Cauliflower Soup, Instant Pot keto soup, keto cauliflower soup, low carb cauliflower soup

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 242kcal

Author Shelby Law Ruttan

Equipment

Ingredients

4 ounces pancetta
2 tablespoons butter
½ cup chopped leeks
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme
4 teaspoons Better than Bouillon Chicken Base (if not using stock)
4 cups water , or chicken stock
8 cups cauliflower chopped (about 1 head)
4 ounces Colby jack cheese shredded
4 ounces cream cheese
½ cup heavy cream
2 cups diced ham

Instructions

Set the Instant Pot to Saute setting. When hot, add the pancetta and cook until lightly browned and slightly crisp.
Add the butter and leeks and cook until the leeks are soft and fragrant. Cancel the saute setting.
Add the cauliflower, chicken stock, or water with bouillon, salt, pepper, and thyme. Secure the lid.
Cook on Manual/Pressure for 5 minutes.
Carefully quick release the pressure using a towel.
Let the soup cool for about 10 minutes. Remove half of the soup and blend until smooth.
Return the blended soup to the pot and stir to combine.
Set the Instant Pot to Saute and bring the soup to a gentle simmer.
Stir in the cheese, cream cheese, heavy cream, and ham until smooth and melted.
Switch to warm setting and simmer until soup reaches your preferred thickness, stirring often.
Serve topped with extra cheese and green onions if desired.

Nutrition