Garlic Cauliflower Soup (Instant Pot)

Creamy and healthy, with a subtle essence of mashed potatoes, this soup comes together quickly, and best of all – everyone loves a garlic butter sauce!

   

Serves: 4
Prep Time: 10 minutes – Cooking Time: 7 minutes – Total Time: 17 minutes

Helpful equipment

• 6 Qt. Instant Pot
• Vitamix blender or other blender
• Skillet

Ingredients

For the garlic sauce:

• 1 tbsp. butter
• 6 cloves garlic sliced
• 1 green onion diced
• ¼ tsp salt

For the cauliflower soup:

• 1 tbsp. oil
• 1/4 onion diced (½ cup)
• ½ head cauliflower chopped into florets (2.5-3 cups)
• 1 2/3 cups broth
• Garnish: fresh Cilantro, basil or parsley

Instructions

Step 1

Prepare the garlic butter sauce. In a skillet over low heat, place butter, garlic, green onion, and salt. Cook until the butter has melted and the ingredients have absorbed the salt and butter.

Step 2

Set instant pot to sauté mode. Once hot, add oil, onions, and cauliflower. Sauté until the onions turn translucent.

Step 3

Pour stock into the Instant Pot.

Step 4

Close and lock the lid. Set the Instant Pot to high-pressure cook for 7 minutes, then perform a quick release.

Step 5

Allow the inner pot of the Instant Pot to cool. Carefully remove it using mittens or let it cool inside the Instant Pot.

Step 6

Once cooled, add the garlic butter sauce. Use a Vitamix blender to liquefy the mixture until smooth.

Step 7

Remove, garnish with cilantro, and serve the soup!

Note

• Although an immersion blender is a favorite soup-making tool, it may be unable to catch every garlic piece. However, a Vitamix blender, or a comparable blender, produces the smoothest and creamiest results!
• As for stock, feel free to use vegetable, chicken, or any preferred type of stock
• Taste, very carefully, to add seasoning. 
• If the soup appears too watery, use the Instant Pot's sauté mode to boil off excess water, stirring occasionally until the desired thickness is achieved.