Pressure Cooker Cauliflower Potato Soup

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 2 Bay leaves
  • 1 head Cauliflower
  • 6 cloves Garlic
  • 2 stalks Green onions
  • 1 Onion, medium
  • 2 Red potatoes, small

• Canned Goods

  • 4 cups Chicken stock, unsalted homemade

• Dairy

  • 1 cup Heavy cream

Found on pressurecookrecipes.com

Description

Ingredients

• 1 head of cauliflower, floret
• 2 small red potatoes, chunked
• 4 cups (1 L) of unsalted homemade 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

Directions

• 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.
• 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.
• Deglaze: Pour ~ ⅓ cup (100 ml) unsalted homemade 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.
• Pressure Cook the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining homemade 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 dont think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.
• 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.
• Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 🙂