Dinner

Instant Pot Cauliflower Soup with Cheddar and Bacon Recipe

ByEthan Lark March 9, 2026March 9, 2026

Introduction

This Instant Pot Cauliflower Soup is creamy, comforting, and ready in no time. Packed with flavorful garlic and cheese, it’s a perfect warm meal for any day of the week.

A white bowl filled with thick, creamy beige soup sits on a white marbled surface. The soup has a smooth texture with a central topping made of three visible layers: a dollop of white sour cream at the bottom, crispy brown bacon bits on top of that, and bright green chopped scallions sprinkled over everything. A few small pieces of shredded orange cheddar cheese add color on top of the bacon and scallions. A gold spoon is partially dipped into the soup on the left side of the bowl, ready for eating. In the blurry background, there is a white stack of bowls and an orange block of cheddar cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds cauliflower florets
8 cloves fresh garlic
1/2 yellow onion, chopped
2 cups chicken broth
1/2 tsp salt
1 tsp pepper
8 oz cream cheese, softened
4 oz sharp cheddar, grated
Bacon crumbles (for garnish)
Green onion (for garnish)
Sour cream (for garnish)
Additional cheddar (for garnish)
Broccoli florets (optional garnish)

Instructions

Step 1: Chop the cauliflower into roughly even smaller pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt, and pepper to the Instant Pot.
Step 2: Seal the lid and cook on high pressure for 8 minutes. When done, perform a quick release to release the pressure.
Step 3: Open the pot and add the softened cream cheese and grated cheddar. Use an immersion blender to blend the soup until smooth and creamy.
Step 4: Serve the soup hot, garnished with bacon crumbles, green onions, sour cream, additional cheddar, or broccoli florets as desired. Enjoy!

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Add a pinch of smoked paprika for a subtle smoky flavor.
Use mild cheddar instead of sharp for a creamier taste.
If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender.
Add cooked broccoli florets before blending for a mixed vegetable soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain smoothness.

How to Serve

A white bowl filled with smooth, creamy light beige soup is centered in the image. On top of the soup in the middle, there is a dollop of white sour cream layered with small brown crispy bacon bits, bright green chopped chives, and tiny pieces of shredded orange cheddar cheese. A golden spoon is dipping slightly into the soup from the left side of the bowl. The background shows a blurred piece of orange cheddar cheese and some white bowls, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream cheese and cheddar with dairy-free alternatives or coconut cream for a creamy texture without dairy.

Can I freeze Instant Pot Cauliflower Soup?

Yes, you can freeze the soup in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.