Today's new recipe for Easy Instant Pot Cream of Cauliflower Soup with Sharp White Cheddar Cheese is the first of my new pressure cooker recipes here on Healthy Seasonal Recipes. But if you haven't bought an instant pot yet, there's a slow cooker option as well. The recipe is naturally gluten-free and only 245 calories per cup!  #glutenfree #vegetarian #cauliflower #soup #instantpot #pressurecooker

instant pot cream of cauliflower soup

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: soup
  • Cuisine: American


Instant Pot Cream of Cauliflower Soup with Cheddar cheese with a slow cooker alternative. Naturally gluten-free.



  • 6 cups vegetable or chicken broth
  • 1/3 cup beer or 2 tablespoons dry sherry
  • 2 teaspoons brown deli mustard
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 2 medium gold or white potatoes, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 parsnip or carrot, peeled and chopped
  • 6 cups cauliflower florets (about 1 head)
  • 8 ounces sharp white cheddar cheese
  • ½ cup half and half


  1. 1. Whisk broth, beer, mustard, thyme, salt and pepper in the insert of an instant pot or a large slow cooker. Add in potatoes, celery, garlic, onion, parsnip, and cauliflower.
  2. 2. For instant pot close lid and set float valve to seal. Set to high for 10 minutes. If using slow cooker set to low for 8 hours.
  3. 3. For Instant Pot, when timer goes off, carefully turn valve to release steam (use tongs and oven mits to prevent steam burn.)
  4. 4. Puree soup with an immersion blender (or very carefully in batches in a blender) to desired smoothness. Stir cheese and half and half into hot pureed soup. Serve hot!


  • Serving Size: 1 cup
  • Calories: 245
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 10 g

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