Creamy Cauliflower Potato Soup in an Instant Pot® – Instantly Delicious

See the cauliflower in the picture below?  If you look carefully, you can see that it sat in my refrigerator for a couple of days too many.  This frequently happens in my house. I buy a boatload of produce with the best of intentions, but things like the cauliflower end up alone, at the back of the fridge, getting a little funky. Who wants to waste food and money?  Not I.

I recently read an article on  greatist.com about bringing sad produce back to life.  Typically, I follow the suggestion of roasting vegetables on the verge of needing to be tossed, but it’s still cold and icy here and soup sounded like an even better idea. This ​creamy cauliflower potato soup , made in the ​Instant Pot® is a cinch to make and is ready in minutes. Plus it is a great way to use up produce you might be thinking about throwing away.

Creamy Cauliflower Potato Soup in an ​Instant Pot®
Serves 6

​​Ingredients:
1 head cauliflower, cut into florets
​2 medium potatoes, diced
​1 medium onion, chopped
​1 stalk celery, chopped
​1 clove garlic, minced
​1 tablespoon olive oil
4 cups water
​1 teaspoon salt
1/2 teaspoon pepper
​pinch of cayenne
8 ounces cheddar cheese, shredded

​Directions:
​1. Add oil to Instant Pot® and set to saute.  Heat until shimmering then add onion, celery, and garlic.  Saute for 3 minutes or until vegetables start to soften.

​2. Add cauliflower, potatoes, seasoning, and water.  Set Instant Pot® to manual – high pressure, lock lid, and adjust time to 6 minutes making sure that the pressure release valve is set to sealing.  When finished, allow the pot to vent naturally.

​3. Once safe to open, use either a blender or immersion blender to blend soup to a creamy consistency.  Stir in shredded cheddar while soup is still hot. Serve immediately.

Enjoy,

​Julie