Photo of Instant Pot Cauliflower, Potato, & Bacon Bisque by WW

Instant Pot Cauliflower, Potato, & Bacon Bisque

3 - 4
PersonalPoints™ per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
6
Difficulty
Easy
With its velvety consistency, this Instant Pot soup tastes way richer than it really is. Yukon Gold potato adds creamy texture and a slightly buttery note, while cauliflower helps to thicken the soup. From there, reduced-fat milk brings it into silky bisque territory. If you don’t have an immersion blender, just use a standard blender and purée in batches.

Ingredients

Cooking spray

4 spray(s)

Reduced sodium canned chicken broth

1½ cup(s), divided

All-purpose flour

2 tbsp(s)

Uncooked onion(s)

1 medium, chopped

Uncooked cauliflower

½ head(s), medium, cored and coarsely chopped (3 cups)

Uncooked Yukon gold potato(es)

1 medium, peeled and finely chopped (about 1 cup)

Uncooked celery

2 stalk(s), medium, sliced

Fresh thyme

1 tbsp(s), or 1 tsp dried thyme, plus more for garnish (optional)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s), plus more for garnish (optional)

2% reduced fat milk

2 cup(s)

50% reduced fat sharp cheddar cheese

¾ cup(s), shredded, (3 ounces), shredded, divided

Cooked turkey bacon

3 slice(s), cooked and cut or torn into 1⁄2-inch pieces

Instructions

  1. Press Sauté on a 6-L (6-qt) Instant Pot. In a small bowl, whisk 125 ml (½ cup) of the stock and the flour until smooth.
  2. When Hot is displayed on the Instant Pot, coat the bottom of the pot with cooking spray. Add the onion and cook until softened, about 5 minutes, stirring. Stir in the cauliflower, potato, celery, thyme, salt, and black pepper. Add the stock-flour mixture, milk, and the remaining 250 ml (1 cup) stock to the pot.
  3. Press Cancel to turn off the pot. Lock the lid, making sure the vent is closed. Press Pressure Cook and select Low Pressure. Set the cooking time for 4 minutes.
  4. When the cooking time is up, press Cancel to turn off the pot. Move the steam release handle to the venting position to release the pressure. Remove the lid.
  5. Stir 125 ml (½ cup) of the cheese into the soup. Using an immersion blender, purée the soup. Divide the soup among 6 bowls. Sprinkle with the bacon and the remaining 60 ml (¼ cup) cheese. Garnish with more thyme and black pepper (if using).
  6. Serving size: 310 ml (1¼ cups) soup, 10 ml (2 tsp) cheese, and ½ slice bacon