Instant Pot Curried Cheesy Cauliflower Squash Soup Recipes

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INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP



Instant Pot® Curried Cheesy Cauliflower-Squash Soup image

Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.

Provided by Ginny Maziarka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 head cauliflower, chopped
1 butternut squash, peeled and chopped
2 tablespoons yellow curry powder
1 teaspoon salt, or to taste
3 cups shredded mozzarella and Cheddar cheese blend

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g

INSTANT POT CHEESY CAULIFLOWER



Instant Pot Cheesy Cauliflower image

Tender cauliflower in a luscious cheese sauce that you won't be able to get enough of. The cauliflower makes this dish healthy, right?

Provided by Jonathan Melendez

Categories     Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups water
1 small head cauliflower, trimmed and cut into medium pieces
1 small head purple cauliflower, trimmed and cut into medium pieces
4 slices thick-cut pepper bacon, diced
1 cup heavy cream
3 ounces cream cheese, softened
1 tablespoon Dijon mustard
2 cups shredded colby-monterey jack cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1 tablespoon chopped chives

Steps:

  • Insert a vegetable steamer into a 6-quart or larger Instant Pot. Pour in the water and then place the cauliflower on top of the steamer, evenly spread out. Lock on the lid, making sure the valve is set to seal. Pressure cook on high for 2 minutes and then do a quick release.
  • Carefully open the lid and transfer the steamer basket full of cauliflower to a plate and set aside. Discard the water from the inner pot and return to the Instant Pot. Set to sauté on high. Once hot, add the bacon and cook, stirring often, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate, lined with paper towels.
  • Drain off most of the bacon grease and then stir in the cream, cream cheese, and shredded cheese. Stir until the cheeses have melted through and the sauce is smooth and has thickened somewhat. Turn off the machine and season with salt, pepper and granulated garlic. Stir in the cauliflower and reserved bacon until evenly combined. Transfer to a serving bowl and garnish with chives before serving.

Nutrition Facts : Calories 364.6, Fat 33.6, SaturatedFat 19.9, Cholesterol 107.1, Sodium 738.2, Carbohydrate 4.7, Fiber 1.1, Sugar 1.6, Protein 12.5

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