Name: Creamy Instant Pot Cauliflower Soup with Green Chili's
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 large russet potatoes (peeled and diced); 2 C chopped Cauliflowers; 1 small onion (diced); 4 C chicken broth; 4 tbsp unsalted sweet cream butter; 3 tsp minced garlic; 1 tsp kosher salt; 1 tsp pepper; 1 C heavy cream; 1/3 C sour cream; 2 tbsp corn starch; 2 Cans of chopped green chile's; 1 C sharp cheddar cheese (shredded)

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This Creamy Instant Pot Cauliflower Soup Recipe is the perfect dish for a cold winter day!

There is nothing quite like hot soup on a cold day.

If you have an instant pot, it is great to be able to speed this process of soup making up.

It is super simple to make.

Especially, if you’ve been out in the cold or snow and want something to heat up your insides quickly!

This instant pot cauliflower soup will do just that.

Doesn’t it look tasty?

It is creamy and delicious. Made with cauliflower, potatoes and an extra special ingredient – chopped green chili’s!

This soup will have you wanting to go back and have seconds or thirds.

I love how many vegetables it has in it. I love to try and get as many of vegetables in my meals as possible, with this one having cauliflower it is perfect.

Some side dishes to have with this delicious soup are salad, crusty bread or a cheese sandwich.

Does your family love dipping cheese sandwiches into soup as much as ours? My kids insist that every soup deserves to have a sandwich to dip with it.

Instant Pot Cauliflower Soup Ingredients

10 large russet potatoes, peeled and diced
2 C chopped Cauliflowers
1 small onion, diced
4 C chicken broth
4 tablespoon unsalted sweet cream butter
3 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon pepper
1 C heavy cream
⅓ C sour cream
2 tablespoon corn starch
2 cans of chopped green chile’s
1 C sharp cheddar cheese, shredded

Directions for Instant Pot Cauliflower Soup

To your instant pot add in the diced potatoes, cauliflower, diced onions, chicken broth, seasonings, and butter.

Next, place the lid onto the instant pot, lock and set the valve to sealing.

Set the pressure for 5 minutes

After the time is up, do a quick release to release the pressure.

In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.

Stir this cream mixture into the soup.

Next, you will mix in two cans of chopped green chile’s and the sharp cheddar cheese.

Press the saute button and while stirring, cook the soup until the soup thickens.

Use an immersion blender to blend the soup to make a smooth and creamier soup.

That is all there is to it!