Cauliflower and Cheese Soup

Time: 1 hour Calories: 347 Fat:  25.6g Protein: 80g Net carbs: 10g 


  • 1 tbsp. of olive oil 
  • 1 cup of Half-and-Half 
  • 1 tbsp. of onion powder 
  • 1 tbsp. of Dijon mustard 
  • 1 large yellow onion, diced 
  • 1 chopped green bell pepper (optional) 
  • 1 head of coarsely chopped cauliflower 
  • 1 x 32 fl. oz. container of chicken stock 
  • 2 minced cloves of garlic 
  • 2 cups of shredded cheddar cheese 
  • 4 dashes of hot pepper sauce 
  • 6 slices of cooked turkey bacon, diced 
  • Salt and pepper, to taste 


1.Set the Instant Pot on sauté mode and add the oil to it. 

2.Add the garlic and onion then cook for 5 minutes until they get soft.

3.Add the pepper, cauliflower, onion powder and salt to the pot. 

4.Pour in the stock and stir properly. 

5.Use the lid to cover the pot then set on manual and cook for 15 minutes on high pressure. 

6.Quick release the pressure and carefully take off the lid. 

7.Add the other ingredients left to the pot, stir properly, then serve. 

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