Easy Instant Pot Cauliflower Cream Cheese Soup

• Produce

  • 1 head Cauliflower
  • 1 tbsp Dill, Fresh
  • 3 Cloves Garlic
  • 1/2 Onion

• Canned Goods

  • 1 3/4 cup Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Pepper
  • 1/2 tsp Seasoned salt

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 2 cup Milk

• Liquids

  • 2 tbsp Water

Found on thecentsableshoppin.com

Description

Ingredients

• 1 head of Cauliflower, cut into large pieces
• 1/2 Onion, diced
• 2 Tbsp Butter (not margarine)
• 3 Cloves Garlic, minced
• 1 Tbsp fresh Dill, chopped
• 1/2 tsp Seasoned Salt
• Pepper to Taste
• 2 Tbsp Water
• 1 3/4 C. Chicken Broth, divided (1 1/2 + 1/4 C.)
• 2 C. Milk (we used Raw but avoid using 2% or anything less)
• 2-3 Tbsp All Purpose Flour
• 8 oz Cream Cheese (avoid low fat)

Directions

• Grate your head of Cauliflower in the food processor -- you should have around 3-4 C. In the Instant Pot, turn on the Saute function and add Onion, Garlic, and Butter, along with Cauliflower. Add seasoned salt and fresh dill and stir until well coated - let cook 4-5 minutes stirring frequently. Add 2-3 Tbsp Water and put the lid on the Instant Pot. PUSH the STEAM function for 2 minutes. Once the steam function is done, release the pressure, and add Chicken Broth (1 1/2 C.) and Milk. Then take the 1/4 C. Chicken Broth and mix with 3 Tbsp Flour until thick - pour into the Instant Pot stirring frequently to combine. Add pepper as needed, then add cut Cream Cheese into cubes and add to the pot. Whisk to incorporate and then turn off the Instant Pot and let the flavors blend as the soup thickens - just 5-7 minutes.