Instant Pot Cauliflower soup

Ingredients

• 1 head of cauliflower, floret
• 2 small red potatoes, chunked
• 4 cups (1 L) of unsalted chicken stock
• 6 cloves of garlic, minced
• 6 slices of bacon, chopped
• 1 medium onion, diced
• 1 cup (250 ml) of heavy cream
• 2 bay leaves
• 2 stalks of green onions, chopped
• Optional: 2 tablespoons (30 ml) fish sauce
• Optional: freshly grated Parmesan cheese for garnish

Instructions

1. Crisp the Bacon: Place chopped bacon in your Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~4 mins). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
2. Sauté the Onion, Garlic, and Green Onions: Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
3. Deglaze: Pour ~ ⅓ cup (100 ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
4. Pressure Cook the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining chicken stock into pressure cooker. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.Remove Bay Leaves (Optional): If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.
5. Blend & Season: Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tablespoons (30 ml) of fish sauce and kosher salt.
6. Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it :)

Notes

Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.

Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.

Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat (see tips section in the article).