Creamy Cheddar Cauliflower Soup (Instant Pot)

This Creamy Cheddar Cauliflower Soup is the perfect savory bowl, made with extra sharp cheddar and chicken broth. And it’s quick to cook in an Instant Pot! 

One of my husband’s all-time favorite dishes is baked cauliflower cheese so I knew this soup would be an instant hit. I was not wrong. The best part is that it is simple and, cooked in an Instant Pot, it takes hardly any time at all. 

I like to serve it with extra extra sharp cheddar on top, which endears it even more to my cauliflower cheese loving spouse. 

Creamy Cheddar Cauliflower Soup

This easy Instant Pot recipe is super flexible. If your cauliflower is a bit bigger or smaller, no worries. I give the weight of mine below, just as a guide. This recipe is adapted from one on Faith Hope Love and Luck Survive Despite a Whiskered Accomplice.

Ingredients

1 head cauliflower (about 2 lbs 7oz or 1100g, whole)

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 large onion, peeled

2 small stalks celery

1/2 cup or 63g all-purpose flour

5 cups or 1185ml chicken stock, divided

1 teaspoon Colman’s mustard powder

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 1/2 cups or 360ml milk

1/2 cup or 120ml heavy cream

6 oz or 170g extra sharp cheddar, grated, plus extra for serving, if desired

1 tablespoon cornstarch

Optional for garnish: chopped green onions

Method

Trim all the green leaves off of the cauliflower and cut the head into small florettes. Finely chop the stalks. 

Finely dice the onion and celery. 

Place the butter and olive oil in your Instant Pot on the sauté normal setting. 

When the butter is melted, add the onion, celery and chopped cauliflower stalks to the pot and sauté for about 5 minutes, stirring often.

Add the flour to the pot and stir well to mix it into the softened vegetables. Cook for about 3 minutes, stirring constantly.

Slowly pour in half of the chicken stock, whisking constantly to avoid creating lumps. Whisk in the mustard, salt and both peppers. 

Add the cauliflower florettes to the Instant Pot and stir to coat with the stock and seasonings. 

Add in the rest of the stock.

Set the Instant Pot on for manual for 15 minutes. Immediately release the pressure by covering the valve with a towel and opening it carefully so you don’t get burned by the steam. 

Add the milk and cream into the pot, stirring well. 

Turn the Instant Pot on the sauté low setting and toss the grated cheese for the soup with the cornstarch to coat. 

Add the grated cheese a handful at a time, stirring well in between. Cook until the soup is warmed through and slightly thicker.

Serve with extra grated cheese for topping, if desired, and chopped green onions for garnish. 

Enjoy! 

It's Sunday FunDay and today we are sharing recipes made with cauliflower and broccoli, two of my favorite vegetables. Many thanks to our host, Sneha of Sneha's Recipe. Check out the links below:

• Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
• Cauliflower Cheese from Karen's Kitchen Stories
• Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
• Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
• Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
• Tandoori Cauliflower Steaks from Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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