Piper Cooks

menu icon
subscribe
search icon

×

Instant Pot Cauliflower Soup

Published · Modified: · by · 30 Comments · This post may contain affiliate links. Read our privacy policy.

jump to recipe

Creamy Instant Pot Cauliflower Soup | This quick homemade soup recipe is jam-packed full of flavorful vegetables - the simplest of ingredients. Made in the Instant Pot, this cauliflower soup is the perfect meal for a cozy weeknight dinner - it's made from scratch and is super comforting and flavorful. 

A bowl of soup with a heart shaped coconut milk swirl and seeds on top.
Jump to:

I am a soup fan. And I'm a soup fan partly because it's the perfect vehicle for bread.

Soup is warm and comforting especially when it's delivered to your mouth via a soft and fluffy chunk of bread.

Give me this soup, some Focaccia, a blanket to cuddle up in, and a book to read or a new show to watch and I'm happy.

What makes this cauliflower soup creamy?

The combination or pureed vegetables, including starchy potatoes, and full fat coconut milk make this soup smooth and creamy. You can swap in heavy cream for the coconut milk.

Can I make this on the stovetop instead?

Yes, this recipe was originally created using the stove top method. See the recipe card for stovetop instructions which include boiling the vegetables on the stovetop and then blending.

The original recipe also started off with bacon, so feel free to add that back in when you're cooking the onions.

A bowl of soup with a heart shaped coconut milk swirl and seeds on top.

Why You'll Love This Soup Recipe

  • It's so customizable - That's right, you can mix and match in this recipe. If you don't have a carrot on hand, that's fine! Skip and add more sweet potato. Skip the sweet potato and just use yellow potatoes! Skip the parsnips or turnips if you want to.
  • It's super creamy - simply blending the vegetables into a thick and smooth puree makes this soup creamy in texture. Adding coconut milk makes it super silky and rich.
  • The ingredients are so simple! Just toss a bunch of chopped vegetables in your Instant Pot with some stock and cook for 4 minutes! Finish with coconut milk for cozy and creamy vibes.
  • Vegetarian and vegan - Using vegetable stock and coconut milk keeps this soup both vegetarian and vegan. If you don't live those lifestyles, feel free to use chicken stock instead of vegetable stock. I'm sure you could use beef stock as well.

Ingredients

See the recipe card for exact amounts.

Vegetables for soup on a white marble counter.
  • cauliflower: cauliflower has a mild earthy flavor, cooks quickly, and blends easily. Cauliflower brings a lot of nutrition to this soup including Vitamin C, Vitamin K, folate, and fiber.
  • onion and garlic: for savory base flavors.
  • sweet potato + potato: Sweet potatoes add a sweet element to this soup and the white potato adds some starch to help keep the soup consistency thicker.
  • parsnips or turnips: you can use either of these or skip them and just use more sweet potato or carrot. These add to the flavor but also keep the soup a paler shade than it would be if you added more carrot or sweet potato instead.
  • carrot: carrots add color, flavor, and a lot of nutrition.
  • broth: Use chicken stock or vegetable stock. I use salt-free broth so that I can control the salt level myself. You might need more or less salt, depending on which broth you use. This is why I always say salt to taste - because only you will know how much salt your soup needs depending on the ingredients you use and your personal preference.
  • coconut milk: I choose coconut milk for this recipe to add creaminess because I like its flavor.
  • nutmeg: fresh nutmeg gives the best fresh flavor but feel free to use ground nutmeg instead.

Substitutions

  • vegetables: use a mix of these different vegetables depending on what you have on hand at any time. The carrot, parsnip, and sweet potato all add sweetness. Carrot and sweet potato add to the orange color. Potatoes add starch and make a thicker puree. Mix and match!
  • broth: You can use either vegetable stock or chicken stock for this recipe.
  • coconut milk: try heavy cream instead.
A bowl of soup with a heart shaped coconut milk swirl and seeds on top.

Instant Pot Functions

If you're not familiar with the Instant Pot Functions, here is are some quick explanations.

Tip: Depending on the amount of food and its temperature, the preheat cycle can take 10-40 minutes. For this recipe, it is about 10-15 minutes. This means it can take 10 -15 minutes before the 4 minutes of pressure cooking time starts.

round circle logo with the pipercooks text including a cast iron pan as an O

Instant Pot Terms

Sauté: This function allows you to sauté ingredients before adding the lid and pressure cooking.
Pressure Cook: This function has a high and low pressure option. Use high pressure for this recipe.
Natural Pressure Release: This means leaving the pot to release pressure itself after the cook time has ended. Don't touch it. For this recipe, leave it for 10 minutes after pressure cooking has ended.
Quick Pressure Release: This means release all or the leftover pressure by flipping the pressure valve from sealing to venting.

Instructions

Prep Tips

Onion and garlic saute in an instant pot.
  1. Set the Instant Pot to sauté and add the onions and oil. Cook for 4-5 minutes until the onions start to soften.
Onion and garlic saute in an instant pot.
  1. Add the garlic and cook for another minute, and then turn the sauté function off.
Chopped vegetables are added to an instant pot.
  1. Pour in the stock and scrape the bottom of the pot, making sure nothing is stuck to it. Skipping this can cause a burn warning. The inner pot should not be more than ⅔ full. Add the vegetables.
An instant pot is turned to instant pressure release.
  1. Add the lid, set to sealing if necessary (mine does this automatically), and set it to Pressure Cook on high for 4 minutes.
An instant pot is turned on to saute.
  1. Once the cooking time is done, allow a natural pressure release for 10 minutes, and then do a quick pressure release. (See Terms).
An orange pureed soup is blended.
  1. Use an immersion blender and blend the vegetables with the broth until smooth.
An orange pureed soup is blended.
  1. You can also do this in batches carefully in a blender instead. The soup will be very hot, so be careful and make sure to let the blender lid vent a bit to release pressure.
Adding cream to an orange pureed soup.
  1. Add the coconut milk.
An orange pureed soup is stirred.
  1. Stir the coconut milk through and taste for seasoning. Add salt and pepper as needed.
Nutmeg is grated into an orange pureed soup.
  1. Grate the fresh nutmeg on top and stir through.

Stovetop Ingredients

  1. Sauté onions for 4-5 minutes.
  2. Sauté garlic for 1 minute.
  3. Add the rest of the vegetables and the liquid.
  4. Bring to a boil and boil for 15-20 minutes, or until tender.
  5. Remove the pot from heat and blend with an immersion blender or in batches use a stand blender. (Be careful, it's very hot!)
  6. Add the pot back to the heat, and season with salt and pepper.
  7. Stir coconut milk in and heat through.
  8. Grate nutmeg and stir in.
  9. Serve hot.
A bowl of soup with a heart shaped coconut milk swirl and seeds on top.

Garnish options for creamy cauliflower soup

I like to swirl a bit of the coconut cream on top when serving to guests. The contrast of the white cream and the orange soup makes for a really pretty presentation.

How to make hearts shapes with the cream:

  • spoon a few dots of cream in a circle pattern
  • use a skewer or the pointy end of a steak knife to swirl through the center of each dot in one fluid motion

For a simpler garnish, swirl a bit of extra virgin olive oil on top (fat delivers flavor!) and scatter some seeds on top.

Tips for making Instant Pot Soup

  • liquid: Always use liquid when cooking in the Instant Pot. I use 6 cups for this soup, but you can use more or less, depending on how thick you want your soup. On Page 11 of the Ultra User Manual, Instant Pot recommends 2 cups minimum. On page 23 of the 6Qt User Manual, they recommend a 1 ½ cup minimum.
  • scrape the bottom: Make sure to deglaze your pan when sauteing in the Instant Pot. This means pouring liquid into the hot pot which makes it easy to release any food from the bottom of the pot. Just scrape around with a wooden spoon to make sure nothing is stuck to it. Doing this helps ensure you won't get a burn warning on your Instant Pot.
  • one-pot soup: using an Instant Pot means you can both sauté and then pressure cook, making this an easy one-pot recipe. This saves time and dishes!
  • customize: it's easy to customize this recipe using a bit more or less of whatever vegetables you have on hand. The taste changes a bit but a pureed vegetable soup will always taste great.

What to do if you get a burn warning on the Instant Pot

If you get a burn warning, try releasing the pressure, opening the pot, and scraping the bottom if there are only a few bits stuck.

Then set the pot for whatever time was left and carry on with the recipe.

If you didn't scrape the bottom before pressure cooking, and the bottom was really burnt, you'd have to start over, washing and soaking the pot first.

What to serve with Cauliflower Soup

I love a pureed soup with something crunchy like Garlic Toast or Cheesy Pull Apart Garlic Bread for dipping.

Add a Spinach and Arugula Salad on the side, or a Vegetable Grilled Cheese Sandwich, or try a Feta and Spinach Grilled Cheese.

Storage

Store leftover soup in the fridge for 3-5 days.

Reheat the soup in the microwave or on the stovetop.

A bowl of soup with a heart shaped coconut milk swirl and seeds on top.

FAQs

Can I make this cauliflower soup vegan?

Yes. To make this soup vegan use vegetable stock instead of chicken stock.

Can I make this cauliflower soup spicy?

Yes, add ½ teaspoon of red pepper flakes in with the onions.

Recipe

A bowl of soup with a heart shaped coconut milk swirl and seeds on top.

Instant Pot Cauliflower Soup

author : Jacqueline Piper
5 from 7 votes
A full-flavored one-pot soup with simple ingredients. Packed with vegetables, this creamy soup is perfect for your winter dinner table.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Natural Pressure Release 10 minutes
Total Time 28 minutes
Servings 4

Equipment

Ingredients
  

  • 1 teaspoon olive oil
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 head cauliflower (mine weighed 927g)
  • 1 sweet potato (peeled and chopped (mine weighed 260 grams))
  • 1 turnip (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 6 cups vegetable broth (or chicken broth)
  • ¼ cup coconut milk (canned full fat coconut milk)
  • pumpkin seeds and sunflower seeds (for serving, optional)
  • salt and pepper to taste

Instructions
 

  • Turn Instant Pot to Sauté function. (I use high)
  • Add oil and onions. Cook 4-5 minutes, until onions start to soften.
  • Add garlic and cook for about a minute and then turn the sauté function off.
  • Add stock and scrape the bottom of the pot to prevent a burn warning. Add the vegetables. Add the lid and set to sealing (mine does this automatically).
    Pressure Cook on High for 4 minutes.
    Instant Pot will take 10-15 minutes to preheat before starting the Pressure Cook.
  • When pressure cooking is done, do a natural pressure release for 10 minutes. (Let it sit for 10 minutes).
    Next do a quick pressure release to release the rest of the pressure.
  • Remove the lid and blend with an immersion blender until smooth.
  • Stir in the coconut milk. Season with salt and pepper and grate in fresh nutmeg. Stir and serve hot.

Video

Notes

Makes about 12 cups of soup.
Make sure to scrape the bottom of your Instant Pot after using the saute function. Going straight to pressure cooking without scraping the bottom can cause a burn warning.
Stovetop Instructions
  1. Sauté onions for 4-5 minutes.
  2. Sauté garlic for 1 minute.
  3. Add the rest of the vegetables and the liquid.
  4. Bring to a boil and boil for 15-20 minutes, or until tender.
  5. Remove the pot from heat and blend with an immersion blender or in batches use a stand blender. (Be careful, it's very hot!)
  6. Add the pot back to the heat, and season with salt and pepper.
  7. Stir coconut milk in and heat through.
  8. Grate nutmeg and stir in.
  9. Serve hot.
  •  

Nutrition

Serving: 3cupsCalories: 196kcalCarbohydrates: 30gProtein: 5gFat: 8gFiber: 6gSugar: 11gCalcium: 76mgIron: 2mg

Nutrition Disclaimer

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.
Did you love this recipe? Please consider Leaving a 5-Star Review!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

This post was originally posted on January 17, 2017.

A bowl of soup with a heart shaped coconut milk swirl and seeds on top with text for Pinterest.

SHARE THIS RECIPE

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

This is a photo from the original blog post. I left it here to remind myself how much I've learned about photography. This photo also illustrates the color difference when you use less sweet potato, or even a white sweet potato.

Easy Creamy Cauliflower Soup | PiperCooks.com Get the recipe for this healthy and easy soup, packed with vegetables and flavor,, for a comforting any night of the week dinner.

More Soup Recipes

Comments

    5 from 7 votes

    Did you make this recipe? Let me know!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Fred says

    Thanks for sharing!

    Reply

    • pipercooks says

      Thanks for the comment!

      Reply

  2. Aish Das-Padihari says

    I cook with cauliflower a lot but never made a soup out of it. Looks good

    Reply

    • pipercooks says

      Thanks!

      Reply

  3. Gloria @ Homemade & Yummy says

    Homemade soup is always so good. I love cauliflower in soups. This looks delicious.

    Reply

    • pipercooks says

      Thank you! I *love* homemade soup, one of my faves!

      Reply

  4. Corina @ Searching for Spice says

    I bet this is gorgeous with the coconut milk or cream instead of dairy milk! It looks beautifully thick - a really great winter warmer of a soup!

    Reply

    • pipercooks says

      Thank you! So perfect for our frigid Canadian winters 🙂

      Reply

  5. Sarah says

    I love love love cauliflower! I also love that you used parsnips!

    Reply

    • pipercooks says

      Thanks!

      Reply

  6. Tanya says

    I've never had cauliflower soup but it sure looks good. I will be giving this a try.

    Reply

    • pipercooks says

      Thank you, hope you like it!

      Reply

  7. Sarah James @ Tales From The Kitchen Shed says

    Your cauliflower soup looks delicious, I like the idea of using coconut milk for a creamy finish. Perfect for these wintery days, thanks for sharing.

    Reply

    • pipercooks says

      Thanks!

      Reply

  8. Erica says

    I love soup AND cauliflower, this is a must make for me! Love all the other veggies in this soup, as well!

    Reply

    • pipercooks says

      Thank you!

      Reply

  9. Margot says

    This is perfect soup for our family, they all love cauliflower and soups... especially since the temperature has dropped. I'm pinning to to our soup board for later 🙂

    Reply

    • pipercooks says

      Thank you, I hope your family likes it!

      Reply

  10. Derek | Dad With A Pan says

    This looks all sorts of yum! Trying this!

    Reply

    • pipercooks says

      Thanks!

      Reply

  11. Lynn | The Road to Honey says

    As soon as the temps drop, I become a full on soup addict. To me nothing beats a bowl of a warm comforting soup paired up with a piece of toasted bread. I just adore the color of this soup. It's like a little bowl of sunshine.

    Reply

    • pipercooks says

      Especially with fresh baked bread! Thanks for your comment 🙂

      Reply

  12. Ilaria - Mozzarella Bites says

    I really like you added sweet potatoes and parsnip. Love them!

    Reply

    • pipercooks says

      Thanks!

      Reply

  13. Amy says

    I love cauliflower but I Have never tried cauliflower soup. Sounds super filling and healthy though!

    Reply

    • pipercooks says

      Thank you!

      Reply

  14. Eileen says

    I am a huge cauliflower fan and I love this soup. Adding the sweet potato and parsnip ads a lot of dimension to the flavor of this soup. Great recipe and I am adding into my rotation.

    Reply

    • pipercooks says

      Thank you Eileen, I hope you enjoy it!

      Reply

  15. Lynne says

    Wow, I was not expecting parsnips and sweet potato and carrots, too. Looks divine!

    Reply

    • pipercooks says

      Thanks!

      Reply