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Instant Pot Loaded Veggie White Cheddar Soup

Course Instant Pot
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 165

Equipment

Ingredients

  • 4 cups cauliflower florets one head
  • 6 cups broth veggie or chicken
  • 3 cloves garlic minced
  • 1 white onion sliced
  • 1 can (540ml) white kidney beans drained and rinsed
  • 2 Tablespoons Dijon Mustard
  • 1/2 teaspoon red chili flakes adjust to taste
  • 2 teaspooons salt
  • 1/2 tespoon pepper
  • 2 cups aged white cheddar cheese shredded
  • 1/2 cup green onion (white and green parts) diced

Instructions

Make it Now

  • To your instant pot's liner, add all of the ingredients, except the green onion and cheese. 
  • Put the lid on, set the pot to sealing, and set to high pressure for 5 minutes. 
  • When the 5 minute pressure cycle is complete, let the pot sit (naturally pressure release) for 10 minutes. 
  • Carefully removed the lid and use an immersion blender to blend the soup.
  • Add the shredded cheese and onion and stir until melted and incorporated.
  • Taste and add additional salt, pepper, and red pepper flakes to your tastes. I find that the saltiness of a soup is dependent on the broth used. I use homemade so often need to add more salt than if I am using commercial broths. 

Make it a Freezer Meal

  • To a one gallon freezer zip bag, add everything except the white cheddar.
  • To a sandwich sized freezer zip bag, add the shredded cheese.
  • Add both zip bags to a gallon sized zip bag to store it all together.
  • Label the outside bag and freeze flat.
  • Freeze for up to 4 months.

Notes

This recipe can be done in an 8 quart Instant Pot.

Nutrition

Calories: 165kcal | Carbohydrates: 25g | Protein: 10g | Fat: 4g | Fiber: 7g | Sugar: 4g