Instant Pot Creamy Bacon Cheddar Cauliflower Soup

In recent years, the Instant Pot has become an essential tool in kitchens worldwide, revolutionizing the way we cook with its versatile and time-saving features.

From stews to desserts, this multifunctional appliance has substantially simplified meal preparation.

Among its numerous possibilities, one standout dish that brings comfort and satisfaction to the table is the Instant Pot Creamy Bacon Cheddar Cauliflower Soup.

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When enhanced with a sprinkle of Parmesan cheese, this soup becomes a delicious blend of rich, complex flavors.

A Symphony of Flavors

The main star of this dish, cauliflower, not only serves as a hearty base but also contributes vital nutrients and a subtle taste.

It melds beautifully with the nutty and sharp character of cheddar cheese, delivering a comforting richness that warms the soul.

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Bacon, with its smoky charm, adds a delightful texture and depth, making each bite a memorable experience.

Adding the Umami Element

For those who seek an umami upgrade, the addition of Parmesan cheese is a game-changer.

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Known for its savory note, Parmesan elevates the soup’s flavor profile, introducing a distinct level of complexity that leaves your taste buds craving more.

This cheese complements the existing ingredients, enhancing their natural tastes and transforming the soup into an elevated culinary experience.

A Cozy Delight

Its combination of flavors harmonizes beautifully, making it not just a dish but an experience to be savored.

Whether you’re a seasoned chef or a kitchen novice, this recipe simplifies the art of cooking while allowing room for creativity, such as the inclusion of Parmesan.

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Serve with crusty bread or a side salad (Find One Here 15 Salad Recipes That Go Beyond Lettuce), and you’ve got yourself a wholesome meal that brings comfort and joy to any occasion.

Share your culinary delight with loved ones and enjoy the warmth and satisfaction this flavorful soup offers.

Instant Pot Creamy Bacon Cheddar Cauliflower Soup

1 head Cauliflower (about 2 pounds) cored, cut into florets

1 tablespoon butter, unsalted

1 teaspoon olive oil

2 garlic cloves, chopped

1/2 cup yellow onion, chopped

1 stock of celery, chopped

6 bacon strips, chopped

3 cups chicken broth of stock – Find Recipe HERE

1/4 cup heavy cream

1 cup cheddar cheese, grated

1/2 cup Parmesan cheese, grated

4 ounces cream cheese, room temperature

Chopped crisped bacon, green onion chopped, cheddar for garnishing

Set your Instant Pot to ‘Sauté’ mode and add the butter and olive oil. Once the butter has melted, add the chopped garlic, onion, celery, and bacon.

Sauté until the onion is translucent and the bacon is crispy, stirring occasionally.

Add the cauliflower florets to the Instant Pot. Pour in the chicken broth or stock, making sure the cauliflower is mostly submerged.

Secure the lid on the Instant Pot and ensure the valve is set to ‘Sealing.’

Select ‘Manual’ or ‘Pressure Cook’ and set the cooking time to 12 minutes on high pressure and natural release for 5 minutes.

Once the cooking cycle completes, release the rest of the pressure by carefully turning the valve to ‘Venting.’

Using an immersion blender, blend until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

Return the soup to the Instant Pot (if using a blender), and set it to ‘Sauté.’

Stir in the heavy cream, cheddar cheese, Parmesan cheese, and cream cheese until the cheeses are fully melted and the soup is creamy. Season with salt and pepper to taste.

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Ladle the soup into bowls and garnish with chopped crisped bacon, chopped green onion, and additional cheddar cheese if desired.

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