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–+ servings
A bowl of soup with a heart shaped coconut milk swirl and seeds on top.
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5 from 7 votes

Instant Pot Cauliflower Soup

A full-flavored one-pot soup with simple ingredients. Packed with vegetables, this creamy soup is perfect for your winter dinner table.
Prep Time10 minutes
Cook Time8 minutes
Natural Pressure Release10 minutes
Total Time28 minutes
Course: Soup
Cuisine: Canadian
Servings: 4
Calories: 196kcal
Author: Jacqueline Piper

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.
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Nutrition

Serving: 3cups | Calories: 196kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Fiber: 6g | Sugar: 11g | Calcium: 76mg | Iron: 2mg