Ingredients

The following ingredients have 4 Servings
  • 50 ounces Cauliflower (roughly chopped)
  • 4 ounces Onion roughly chopped
  • 4 cups Chicken broth
  • 2 tablespoons Lemon juice
  • Salt & pepper to taste
  • 10 slices Bacon
  • 2 tablespoons Chives
  • 10 tablespoons Sour Cream
  • 10 ounces Cheddar cheese

Instruction

  • Place the cauliflower, onion, and chicken broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
  • Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.
  • When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.
  • Remove the lid and add the lemon juice then use an immersion blender to puree the soup until it is smooth and creamy.
  • Add salt and pepper to taste.
  • Ladle the cauliflower soup into bowls and top with bacon, chives, sour cream, and cheddar cheese.