Instant Pot Curried Cheesy Cauliflower Squash Soup Recipes
INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP
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
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
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
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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- Turn on a multi-functional pressure cooker (such as Instant Pot®), select the "Saute" function, and allow to heat. Add olive oil and onion, then saute for about 3 minutes until soft.
- Add garlic and saute another 1 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.
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