Instant Pot Cauliflower Cheese Soup (Keto, Low Carb)

A healthy Instant Pot cauliflower cheese soup with bacon; great for low carb, keto, and gluten free diets.

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.

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Instant Pot Cauliflower Cheese Soup (Keto, Low Carb)

A healthy Instant Pot cauliflower cheese soup with bacon; great for low carb, keto, and gluten free diets.

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 servings

Calories 220 kcal

Ingredients

• 1 pound cauliflower florets (about 1 head)
• 6 ounces bacon (about 5 slices)
• 4 ounces shredded cheddar cheese (about 1 1/2 cups)
• 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

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

2. 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.

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

4. 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.

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

6. Taste and adjust salt and pepper as needed. Serve in bowls, optionally sprinkling with shredded cheese and sliced scallions. Crumble bacon on top.

Nutrition Notes

This recipe yields 3 g net carbs per serving (1 cup or 1/6 of recipe).

Nutrition Facts Per Serving

Calories 220
Total Fat 17g	26%
Saturated Fat 10g	48%
Trans Fat 0g
Cholesterol 54mg	18%
Sodium 760mg	32%
Potassium 20mg	1%
Total Carb 5g	2%
Dietary Fiber 2g	8%
Sugars 2g
Protein 12g

Vitamin A 11% · Vitamin C 55% · Calcium 24% · Iron 3%

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