Summary: A fabulous Instant Pot cauliflower cheese soup with bacon; great for anyone looking for low carb and keto soups

Instant Pot Cauliflower Cheese Soup (Keto, Low Carb) 5 from 6 votes PRINT PIN Prep: 15 mins Cook: 20 mins Yield: 6 servings Calories: 220 Net Carbs: 3 g INGREDIENTS 1 pound cauliflower florets (about 1 head)

5 slices bacon

1.5 cups shredded cheddar cheese (4 ounces weight)

4 ounces cream cheese

3 cups water

1/2 cup chopped celery (about 1 stalk)

1/4 cup chopped onions (about 1/4 onion)

5 cloves garlic minced

1 teaspoon salt

1/2 teaspoon black pepper Optional Toppings: thinly sliced scallions

shredded cheddar cheese INSTRUCTIONS Cut cream cheese into 8 small cubes. Let it soften on the countertop while you work on the next steps.

Select the saute mode on the pressure cooker for medium heat. Cut the bacon slices in half (so they're half as long) and add them to the pot. Working in batches as needed, cook until crispy, turning occasionally. Transfer to a paper towel lined plate to drain, leaving the bacon grease in the pot.

Add celery, onions, garlic, salt, and pepper. Cook for a few minutes, stirring occasionally. Turn off the saute mode.

Add cauliflower florets and water, then stir and check that the cauliflower is submerged. Secure and seal the lid. Cook for 5 minutes at high pressure, followed by a manual pressure release.

Uncover. Add cream cheese and shredded cheddar cheese. Use an immersion blender or tabletop blender to puree until smooth. Or use a tabletop blender.

Taste and adjust salt and pepper as needed. Serve in bowls, optionally sprinkling with shredded cheese and sliced scallions. Crumble bacon on top. NUTRITION Makes 6 Servings Amount Per Serving (1 cup): Calories 220 (68% from fat) Total Fat 17g 26% Saturated Fat 10g 48% Cholesterol 54mg 18% Sodium 760mg 32% Net Carb 3g Total Carb 5g 2% Dietary Fiber 2g 8% Sugars 2g Protein 12g



This creamy soup with a mild cauliflower taste is an ideal appetizer for a rich and flavorful meal like Instant Pot Pork Tenderloin or Instant Pot Short Ribs.

Since the soup is pureed, it’s completely smooth. The only non-creamy component you’ll encounter is the bacon, crispy and crumbled into small pieces.

Equipment You’ll Need

You’ll need an electric pressure cooker — I use a 6 quart Instant Pot. Smaller and larger models should work as well.

To puree the soup, you can use an immersion blender for convenience, which is what I do. Or, you can use a traditional tabletop blender, one that’s capable of handling at least 1.5 liters of hot liquid.

Storing And Reheating Leftovers

If you plan to have leftovers, store the soup separate from the toppings (bacon, scallions, and cheddar cheese).

To reheat, microwave for a few minutes, stirring and rotating the soup halfway. Add toppings last, just before serving.

MORE DELICIOUS SOUPS MADE IN THE INSTANT POT: