This Instant Pot Cauliflower Soup is full of purple vegetables, but you can make it with so many different colored vegetables. Try green soup with green cauliflower.
I recently discovered purple cauliflower and other colors when I made cauliflower rice. They all taste similar, but the color adds so much fun to cooking!
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Cauliflower Soup Ingredients
To make this Instant Pot soup recipe, you will need the following ingredients (go to the recipe card below for exact amounts and instructions):
- purple cauliflower head
- red onion
- purple carrots
- white carrots or parsnips
- golden potatoes
- watermelon radish
- fresh thyme
- salt & pepper to taste
- stock or broth of choice
- olive or avocado oil
How to Make Soup in an Instant Pot
- Thoroughly wash all of your vegetables, peel and chop, and finely chop the onions.
- Heat the Instant Pot using the sauté setting, add the oil & onions. Brown the onions. Taking the time to sauté the onions will give this a ton of flavor and is definitely worth the time!
- Add in the liquid to deglaze the pot. The amount used determines how thick the soup will end up being. You only need 1 cup of liquid in the Instant Pot for cooking, so you can always add more after if you want to.
- Place the vegetables into the pot and then twist on the locking lid. Cancel the sauté mode and select manual on high for 8 minutes.
- When the Instant Pot has finished cooking and beeps, carefully cover the steam valve and quick release the pressure.
- Transfer the veggies and liquid into a blender or use an immersion blender to whip everything to the consistency that you prefer.
- I reserved a few of the cooked watermelon radishes to add on top of the soup once in the bowls.
Why Cook in an Instant Pot?
The Instant Pot is a pressure cooker and slow cooker all in one, designed to make dinner easier. This Instant Pot model is the #1 best seller with 4.7 out of 5 stars! I love the Instant Pot because it removes a lot of the steps in some recipes. Just combine all your ingredients and voilà!