Instant Pot Loaded Veggie White Cheddar Soup
Equipment
- 6 Quart Instant Pot
- Immersion Blender
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