Instant Pot® Cauliflower, Potato & Bacon Bisque
5
Points®
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 chicken broth
1.5 cup(s)
All-purpose flour
2 Tbsp
Uncooked onion
1 medium
Cauliflower
0.5 head(s), medium
Uncooked Yukon gold potato
1 medium
Celery
2 rib(s), medium
Fresh thyme
1 Tbsp
Kosher salt
0.75 tsp
Black pepper
0.25 tsp
2% reduced fat milk
2 cup(s)
Reduced fat cheddar cheese
0.75 cup(s), shredded
Cooked turkey bacon
3 slice(s)
Instructions
1
Press Sauté on a 6-quart Instant Pot. In a small bowl, whisk 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 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 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 ¼ cup cheese. Garnish with more thyme and black pepper (if using).
6
Serving size: 1¼ cups soup, 2 tsp cheese, and ½ slice bacon
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