Keto Instant Pot Loaded Cauliflower Soup
About This Recipe
If you've been searching for a delicious yet guilt-free recipe to keep you on track with your Keto diet, look no further than the Keto Instant Pot Loaded Cauliflower Soup. This sumptuous soup combines the comforting familiarity of a loaded baked potato soup, a touch of gourmet flair with the cauliflower substitution, and Keto-friendly ingredients that remain true to your diet. Brimming with a medley of delightful flavours and textures, this soup promises a rich, creamy base interspersed with a satisfying crunch of bacon, complemented by a hearty dose of grated cheddar cheese.
With the Keto Instant Pot Loaded Cauliflower Soup, the journey to an enjoyable Keto meal experience is made effortless. Capturing the wholesome goodness of cauliflower, an amazing low-carb alternative to potatoes, this recipe radiates warmth and satisfaction in every spoonful. The convenience of using an Instant Pot makes this recipe even more appealing, especially for those busy weekdays. Whether you're a Keto diet veteran or just starting out, this soup is featured in many Keto mobile apps under the 'comfort food' category, making it a recognised dietary staple among Keto dieters worldwide.
Not only is our Keto Instant Pot Loaded Cauliflower Soup a wonderful meal on its own, but it also serves as a versatile base for your culinary creativity. Feel free to throw in some of your favorite Keto-compliant veggies or protein for additional texture and flavor. Each bowl of this soup is like a comforting hug that warms you from the inside out, making it an ideal dish for cold days or whenever you need a delicious pick-me-up. You'll be amazed at how this easy-to-make and Keto-friendly dish can be so rich in flavors and goodness.
Ingredients











Directions
Chop onion into small pieces. Cut away the leaves of the cauliflower and some of the stem, keeping the core part. Coarsely chop cauliflower into pieces.
Turn Instant Pot or pressure cooker to SAUTE and melt the butter; then add the onion and cook 2-3 minutes. Then add the chopped cauliflower, chicken stock, garlic powder, and salt. Lock the lid, use the MANUAL setting and cook on HIGH PRESSURE for 5 minutes. Quick release the pressure.
While the soup cooks, prepare the cream cheese cubes, grated sharp cheddar, and half and half. Also cook and crumble the bacon, dish up sour some sour cream and extra grated cheese, and slice the green onions for toppings.
Check to make sure the cauliflower is very tender; then turn the Instant Pot to KEEP WARM. Use an immersion blender, blender, or food processor to puree the soup. Check the thickness of the soup and add more stock if you want it thinner or simmer a little to reduce if it seems too thin.
Add the grated cheese and cream cheese cubes and let them melt, then stir to combine. Add the half and half, heat through, and season with salt and fresh-ground black pepper. Serve!
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