So, I haven't gotten any new kitchen gadgets in awhile. But all this talk about the quick cooking you can do in an Instant Pot, I decided to try it out. I've been pleasantly surprised, not always super quick (has to come to pressure first), but I can leave it and forget about it for awhile (which I seem to do often). And it seems safer than the stovetop models.
Since we are low-carbing it here and I was craving a creamy soup, I created this one. Hope you like it. This also uses another fun gadget, my immersion blender too!
Ingredients
1 small onion, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
3 garlic cloves
1 head cauliflower
3 garlic cloves
1 head cauliflower
2 cups chicken stock
6 slices thick cut bacon, chopped
2 oz cream cheese
4 oz cheese (cheddar, colby jack, etc.), grated
- Click "saute" on the Instant Pot.
- Saute onion, celery, carrots and garlic (maybe add the garlic a few minutes into cooking) until onion is glassy.
- Break up cauliflower into florets directly into pot and add 2 cups chicken stock.
- Change setting to "manual" and "high pressure" for 3 minutes.
- While veggies are cooking, cook bacon over medium on stove until crispy.
- Quick release Instant Pot to remove pressure.
- Open Instant Pot and add cream cheese and blend with immersion blender to desired thickness.
- Serve with bacon and grated cheese on top!
Alternatively, you can saute the veggies and add the cauliflower and stock and cook until desired tenderness in a stock pot.