I’ve been using my electric pressure cooker (Instant Pot) a lot recently and I love the all-in-one options it provides.
This below recipe is for Cauliflower soup. With very little butter/oil, and no dairy, the soup still is creamy, velvety and scrumptious, and one of my favs!
1 large head cauliflower – broken down to florets
1 large red onion, diced to chunks
2 green chillies- slit open (optional, if you prefer no heat)
5 cloves of garlic
1″ piece ginger – rough chopped
1/2 tsp dried rosemary
1 tsp cumin powder
1/2 tsp coriander powder
1 tbsp olive oil
2 tsp kosher salt (lesser if using fine table salt)
Instant Pot/Electric Pressure Cooker Method:
Set the pressure cooker to sauté mode. Add olive oil, and heat for 15 seconds. Add garlic, ginger, chillies, sauté for 20 seconds. Next, add chopped onions. Sauté for about 3 minutes. Add rosemary, cumin and coriander powder, cook until onions have softened.
Add cauliflower florets, salt and mix together. Let sit in sauté mode for 2 minutes. Fill water just enough to submerge the florets.
Turn off sauté mode.
Put the lid on, seal vent, set to manual high pressure 8 minutes. As you can see from my pics, since it was a large cauliflower, in the pot I had veggies + water almost filling the 9 cup mark in the inside pot.
FYI: To reach the pressure and start the 8 min cooking, it took almost 11 more minutes.
Once manual 8 mins is complete, let natural release for 10 more minutes , then Quick release all the steam.
If your using a stove top, you would follow the same steps of adding liquid water/stock, cover and simmer for at least 35-40 mins, till the veggies are tender.
I used a high powered blender (vitamix) to blend the soup. You could just use a hand blender to blend in the pot, or use any regular blender. Using a vitamix type of blender makes the texture extra creamy.
Serve with a dash of lemon juice, and some chopped cilantro and enjoy deliciously velvety soup!