Instant Pot chilled cauliflower leek soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. This instant pot recipe uses simple ingredients and has a cooking time of about 10 minutes to make this creamy soup. Serve this creamy cauliflower soup for dinner and add some bacon crumbles and grated cheese. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 3 large leeks, sliced white part only of the leek stalk
- 1 medium head cauliflower, cut into small chunks
- 3-4 whole garlic cloves, peeled
- 3 cups chicken broth, divided
- 1 teaspoon ground cinnamon
- Sea salt and black pepper, to taste
- 4 oz. goat cheese
- 4 oz. cream cheese
- 4 oz. sharp cheddar cheese, grated
Optional toppings:
- 3 strips cooked bacon, crumbled
- 2-3 green onions, thinly sliced
- ½ cup sharp cheddar cheese, grated
- Edible flowers
Extras/Substitutions
If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, any different types of cheese, like parmesan cheese, mascarpone, or additional cream cheese in its place to make that perfect comfort food.
Equipment
- Instant Pot
- Cutting board and knife
- Immersion blender or regular blender
Instructions
- Add leeks, cauliflower, garlic, chicken stock, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
- Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
- Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
- Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy!
Storage Instructions
Store the leftovers of this delicious soup in an airtight container and refrigerate for up to 4 days.
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Instant Pot Loaded Chilled Cauliflower Leek Soup
Instant Pot chilled cauliflower leek soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. This instant pot recipe uses simple ingredients and has a cooking time of about 10 minutes to make this creamy soup. Serve this creamy cauliflower soup for dinner and add some bacon crumbles and grated cheese. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here.
Ingredients
- 3 large leeks, sliced white part only of the leek stalk
- 1 medium head cauliflower, cut into small chunks
- 3-4 whole garlic cloves, peeled
- 3 cups chicken broth, divided
- 1 teaspoon ground cinnamon
- Sea salt and black pepper, to taste
- 4 oz. goat cheese
- 4 oz. cream cheese
- 4 oz. sharp cheddar cheese, grated
- Optional toppings:
- 3 strips cooked bacon, crumbled
- 2-3 green onions, thinly sliced
- ½ cup sharp cheddar cheese, grated
- Edible flowers
Instructions
- Add leeks, cauliflower, garlic, chicken stock, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
- Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
- Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
- Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy!
Notes
Store the leftovers of this delicious soup in an airtight container and refrigerate for up to 4 days.