Instant Pot Potato and Cauliflower Soup Recipe

Serves: 8 – 10

Ingredients:
2 large russet potatoes, approximately 2 ½ lbs., peeled, cut into large chunks
1 large head of cauliflower, washed and cut into large pieces
1 medium onion, diced
4 cloves of garlic, peeled
8 C chicken stock/broth, low sodium
4 T unsalted butter
1 tsp. dried thyme
½ tsp. crushed red pepper flakes
2 bay leaves, dried
1 ½ tsp. kosher salt
¾ tsp. ground black pepper

Toppings: Precooked bacon crumbles, sour cream, chopped chives and shredded cheddar cheese

Press saute’ and set to normal. Once the pot is “hot”, add your butter. When the butter is completely melted, add your onions and saute’ till soft. This will take about 3 minutes. Press cancel.

Now, add the rest of your ingredients and give it all a stir. Place the top on the Instant Pot and seal. Press the pressure cook button and “more” setting. Set the timer to cook for 8 minutes. Once the timer beeps, let the Instant Pot natural release for 5 minutes. Press the cancel button. Press down the release valve and wait until all the pressure has released and the pin has dropped. It is now safe to open the Instant Pot.

Take out the 2 bay leaves. Blend the soup with an immersion blender until smooth. You can also blend using a regular blender. I would recommend doing this in two or three batches.

I love to top this soup like a loaded baked potato. I add some bacon crumbles, chopped chives, sour cream and some shredded cheddar cheese. Enjoy!


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