This easy Instant Pot Loaded Cauliflower Soup is a rich and creamy low carb, keto pressure cooker recipe made with a few simple ingredients.

keto Instant Pot Loaded Cauliflower Soup made in minutes

Instant Pot Loaded Cauliflower Soup

Now that the weather is getting cooler it’s soup season and last weekend I made a big batch of this awesome Instant Pot Loaded Cauliflower Soup in my pressure cooker. It is rich, creamy, and topped with my some of my favorite things…cheese, bacon, and sour cream..YUM!!

In the pressure cooker this creamy cauliflower soup only has to cook on high for 10 minutes, then a quick puree with an immersion blender and it’s ready to serve.

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Instant Pot Loaded Cauliflower Soup topped with bacon and cheese

Can I Have Cauliflower on Keto?

Cauliflower is a great vegetable to use when you’re eating low carb or keto. It has 3 grams of net carbs in 1 cup (3.5 ounces) and it makes an excellent substitute for starchy ingredients like potatoes or rice.

How to Make Cauliflower Soup in the Instant Pot:

  1. 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”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.  
  3. 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. 
  4. Remove the lid and add the lemon juice then use an immersion blender to puree the soup until it is smooth and creamy. 
  5. Add salt and pepper to taste. 
  6. Ladle the cauliflower soup into bowls and top with bacon, chives, sour cream, and cheddar cheese.

Note: I used chicken broth for this soup to add flavor but you can certainly substitute vegetable broth if you prefer.

bowl of Instant Pot Loaded Cauliflower Soup

How Do You Thicken Cauliflower Soup?

The great thing about this low carb cauliflower soup is that you don’t have to add any extra ingredients to thicken it. We add only enough extra liquid to thin out the cauliflower puree so that the soup remains thick and creamy without the need for thickeners like flour, cornstarch, or xanthun gum.

How Long Does Cauliflower Soup Last in the Fridge?

This cauliflower soup will last up to 1 week if it is stored in an airtight container in the refrigerator.

Can I Freeze Cauliflower Soup?

Yes! I suggest portioning the cauliflower soup out into individual servings so you can heat up smaller amounts as needed. To freeze let the soup cool completely and then portion into small airtight containers and freeze.

When you are ready to reheat you can place the frozen soup in a microwave safe bowl and microwave for 2-3 minutes or until heated through.

If you prefer to use the stove top you can place the frozen soup in a small saucepan on the stove and heave over medium heat, stirring often, until it is heated through.

Instant Pot Loaded Cauliflower Soup is the perfect keto soup for Fall

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Servings: 12
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Instant Pot Loaded Cauliflower Soup {Keto}

This easy Instant Pot Loaded Cauliflower Soup is a rich and creamy low carb, keto pressure cooker recipe made with a few simple ingredients.

Ingredients

  • 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

Instructions

  • 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.

Notes

5 net carbs

Nutrition

Calories: 240kcal, Carbohydrates: 8g, Protein: 12g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 467mg, Potassium: 477mg, Fiber: 3g, Sugar: 3g, Vitamin A: 334IU, Vitamin C: 60mg, Calcium: 211mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: instant pot cauliflower soup, keto soup, loaded cauliflower soup, low carb soup recipe