Instant Pot Loaded Veggie White Cheddar Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6


  • 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


  • 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.