Instant Pot Cauliflower Soup

Instructions

1. Wash and cut the cauliflower into florets.
2. Peel and chop the potato into small cubes.
3. Peel and dice the onion.
4. Peel and mince the garlic cloves.
5. Set the Instant Pot to Sauté mode and add the olive oil.
6. Once the oil is hot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
7. Add the cauliflower florets and potato cubes to the Instant Pot.
8. Pour in the vegetable broth and stir to combine all ingredients.
9. Close the Instant Pot lid and set the valve to sealing position.
10. Cancel the Sauté mode and set the Instant Pot to Manual/Pressure Cook on High pressure for 2 minutes.
11. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
12. Open the lid and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches to puree.
13. Taste and adjust seasoning with salt and pepper if needed.
14. Serve hot, optionally garnished with a drizzle of olive oil, fresh herbs, or croutons.
15. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.