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


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


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!


  • 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.

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