PIN Instant Pot Low-Carb Loaded Cauliflower Soup to try it later!

See how to make Instant Pot Low-Carb Loaded Cauliflower Soup!


Instant Pot Low-Carb Loaded Cauliflower Soupis an amazing dinner idea when it’s cold outside and you want a treat that won’t remotely make you think about carbs! And even people who are normally cauliflower avoiders will enjoy this delicious low-carb soup!

当我用侄女创造这个食谱时卡拉那we absolutely could not wait to share it with you! And now that it’s several years later and this recipe has turned into one of the most popular recipes ever on Kalyn’s Kitchen, both Kara and I still make it regularly, so today I’m reminding you about this tasty soup forFriday Favorites。And it’s just in time for serious soup weather, are you ready for that?

我们在我的汤中做了汤6夸脱立即锅(附属链接),唯一的遗憾是我们hadn’t made a bigger batch. If you have an8 Quart Instant Pot(affiliate link) you could double the recipe for Instant Pot Loaded Cauliflower Soup if you’d like. For those who haven’t caught the Instant Pot fever just yet, I’m going to give stovetop direction as well, because this soup would be super simple to make on the stove.

collage photo for Instant Pot Low-Carb Loaded Cauliflower Soup



  1. Chop up the onion and the cauliflower.
  2. Melt butter or heat oil in the instant pot on the SAUTE setting and cook onions for 2-3 minutes.
  3. 然后加入切碎的花椰菜,鸡汤那蒜粉那and salt.
  4. 锁定盖子,使用手动设置并在高压上烹饪5分钟。快速释放压力。
  5. 虽然汤煮熟,准备奶油芝士块,磨碎的尖切式切割干酪和奶油(或使用牛奶或一半),以及额外的奶酪,酸奶油,粉碎的培根,并为浇头切割葱。
  6. 转动即时锅以保持温暖的设置并使用沉浸搅拌机(联盟链接)将汤浸给您所需的一致性。
  7. 检查您是否要添加更多鸡肉库存,以缩小汤(或者如果太薄,则将液体减少)。
  8. 加入奶酪和奶油芝士,让它融化,并搅拌结合。
  9. 然后用盐和新鲜的黑胡椒搅拌半℃,加热,味道味道。(在添加更多盐之前的味道。)
  10. Serve Instant Pot Low-Carb Loaded Cauliflower Soup hot with grated cheese, sour cream, crumbled bacon, and sliced green onions to add at the table as desired.



更多的低碳水化合物Soup Recipes You Might Like:

5.0.AMAZING Low-Carb Instant Pot Soup Recipes!!



Love Your Instant Pot?




屈服 6.servings
准备时间 25分钟
Cook Time 5.minutes
总时间 30分钟



  • 1/2 onion, chopped small
  • 2 T butter or olive oil
  • 1large head of cauliflower, trimmed and coarsely chopped.
  • 3杯鸡汤,如果需要,加一点汤汤
  • 1茶匙。蒜粉
  • 1茶匙。犹太盐
  • 4盎司。奶油芝士,切成立方体
  • 1杯磨碎的超锋利的切达干酪
  • 1/2 cup half and half (or use heavy cream or milk if you prefer)


  • 额外磨碎的锋利的切达乳酪或额外的锋利的切达干酪(可选)
  • 酸奶油(可选)
  • 8-10条带培根,煮熟的酥脆和碎(可选)
  • thinly sliced green onions (optional)


  1. Peel onion and chop into small pieces.
  2. Cut away the leaves of the cauliflower and some of the stem, keeping the core part. Coarsely chop cauliflower into pieces.
  3. Turn Instant Pot or pressure cooker to SAUTE and melt the butter; then add the onion and cook 2-3 minutes.
  4. 然后加入切碎的花椰菜,鸡汤那蒜粉那and salt.
  5. 锁定盖子,使用手动设置并在高压上烹饪5分钟。
  6. 快速释放压力。
  7. 虽然汤厨师,准备奶油芝士立方体,磨碎的锋利的切达干酪,半场半。还烹饪和粉碎培根,煮熟的酸奶油和额外的磨碎的奶酪,并将葱切片浇头。
  8. Check to make sure the cauliflower is very tender; then turn the Instant Pot to KEEP WARM (use simmer or low for other pressure cookers.)
  9. 使用an沉浸搅拌机(affiliate link) blender, or food processor to puree the soup. (I highly recommend using an immersion blender to puree the soup in the pressure cooker if you have one. Be very careful with the hot liquid if you remove it to a blender or food processor to puree.)
  10. Check the thickness of the soup and add more stock if you want it thinner or simmer a little to reduce if it seems too thin.
  11. Add the grated cheese and cream cheese cubes and let them melt, then stir to combine.
  12. 通过盐和新鲜磨碎的黑胡椒加入半和半(或重奶油或牛奶)的热量。(在添加更多盐之前的味道。)
  13. 提供热,用磨碎的奶酪,酸奶油,粉碎的培根和葱添加到桌子上


  1. Prepare ingredients as described above, but use 3 1/2 cups chicken stock for stovetop version. Use a heavy dutch-oven type pan that will hold all the ingredients.
  2. 在荷兰烤箱中加热黄油或油,加入洋葱,煮2-3分钟。
  3. 然后加入切碎的花椰菜,鸡汤那蒜粉那and salt.
  4. Bring to a boil, then turn heat to medium-low and simmer until the cauliflower is very soft, probably 20-30 minutes.
  5. Puree soup as above, and check the amount of liquid. If it's too thick add a little more stock and if it seems thin, cook a few minutes more to evaporate some of the liquid.
  6. 将热量变为低,加入磨碎的奶酪和奶油芝士立方体,让它们熔化,然后搅拌结合。
  7. 用盐和新鲜的黑胡椒加入半半(或重奶油或牛奶)和热量,和季节。(在添加更多盐之前的味道。)
  8. 提供热,用磨碎的奶酪,酸奶油,粉碎的培根和葱添加到桌子上as desired.


Equipment:I made this soup in my6.quart Instant Pot(affiliate link). Look at the end of the recipe if you'd prefer to just make the soup in a pan on the stove.








Amount Per Serving: 卡路里:360 Total Fat:27.4g 饱和脂肪:15.4g 不饱和脂肪:9G. Cholesterol:77.6mg. 钠:881mg Carbohydrates:9.7g 纤维:3.4g 糖:6.8g Protein:17.g


If you make this recipe I'd love to hear how it turns out.留下星级评级or share on social media with the hashtag#KALYNSKITCHEN那thanks!

thumbnail photo for Instant Pot Low-Carb Loaded Cauliflower Soup

Instant Pot Loaded Cauliflower Soup is great for low-carb or low-glycemic diets. However if you’re strictly following the South Beach Diet you’ll want to use lower-fat dairy products, use olive oil instead of butter, and maybe limit the amount of bacon or use turkey bacon.

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  1. I am wondering if I could use cauliflower rice instead of a whole cauliflower. The stores don’t have cauliflower when I get my delivery.

  2. Folllwed recipe to a T except there is no cheddar cheese in the house. Used one cup shredded parm instead. Added the crisped bacon on top. Delish! The hubs and I had a hard time not eating it all. Seriously that good. And managed to put maybe a serving or two away for later.

  3. 这道菜是惊人的。做到了,甚至我的non-keto hubby approved. SOOOOOOOOOOOOOOOOOOOOOOOOOO Good. Thanks.

  4. 我用了我的即时锅,但我的奶油芝士从未融化,即使在微波炉中加热汤也不会融化。那里的任何提示?

    • I have no idea what would cause that. The melting temperature for soft U.S. cream cheese is 130F, so certainly it should melt completely in the IP. As you can see from the comments many, many people have made it following this recipe.


      • Yes, it still tasted great–just weird looking because the cream cheese chunks were kind of floating around. Maybe it’s because I bought off-brand cream cheese

  5. 令人惊讶的美味和大量的味道!这将是我最喜欢的go-tos之一,这很容易!谢谢你。

  6. Hi, just wondering if your nutritional values are correct as you say per serving (6 servings)

    • Yes, that has to be wrong. I am having help doing them so i will calculate myself and see what I get. The automatic calculator is often wrong on certain ingredients, so it’s easy to make a mistake.

    • When I calculated again, the chicken stock was definitely coming up wrong on some values. So I calculated other ingredients and used a carton of chicken stock from my cupboard as the amounts for that, then added them together. I can’t guarantee this is completely accurate either, but it seems more accurate than what the automatic calculator came up with! Thanks for catching that.

  7. Does the nutrition info include toppings? If so, how much of the toppings?

  8. I wish there was an easy way for me to get nutritional information on all the recipes.This posttalks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I have been working on that for nearly two years now, while trying to keep up with the blog. I will be starting nutritional information soon, when the editing project is done.

    However, I have to say that what is HARD is calculating nutritional information on 2,000+ recipes.

    If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time!

  9. 剩菜可以冷冻吗?

  10. Can I double the recipe? Will I have to add more time?

  11. I just happened to buy some cauliflower today and then got this recipe in my email. I made the soup exactly as written except I didn’t have the heavy cream or milk. It was delicious. Thanks Kalyn for this amazing recipe; it’s a keeper.

  12. Is this keto friendly? When I enter it in Carb Manager it doesn’t fair too well! I even used less onions, full cream, olive oil. Does anyone know if this is okay on keto?

    • I am hoping to start adding nutritional information in November 2019. (That is after two years of editing posts after I switched to WordPress!

      But some dedicated readers calculate the nutritional information and post it in comments. Here are two of those (from way back in the comments)

      Total Fat 20.9g 27%
      饱和脂肪13.1g 65%
      Cholesterol 63mg 21%
      Sodium 1192mg 52%
      总碳水化合物6.8g 2%
      Dietary Fiber 1.6g 6%
      Total Sugars 3.6g
      维生素D 6mcg 30%
      钙235mg 18%
      Iron 1mg 4%
      Potassium 256mg 5%

      And this one (but it says based on 4 servings, and I have it listed as six servings)
      calories 506 (based on 4 servings)

      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Sodium 1157 mg
      Potassium 490 mg
      Total Carbohydrate 13 g
      Sugars 6 g
      Protein 15 g 29 %
      Vitamin A 19 %
      维生素C 119%
      Calcium 25 %
      Iron 6 %


  13. 这很好吃。我使用了斯旺康鸡汤和1/3少脂肪奶油芝士。在最后加入了一对咖啡辣椒的夫妇。肯定会再做一次。

  14. I made this today according to the recipe (stovetop method) & decided after mashing it with a potato masher to leave the texture. It was super yummy & a big hit with my husband. Super fast to make too!

  15. 真的很好的汤。我制造了人造 - 泰国和花椰菜米饭,但这是我尚未成为最好的低碳纳利器食谱。味道很像烤土豆,所有的饰边都是如此。易于制作和“守门员”。我将在即将到来的一周享用午餐。就个人而言,我喜欢一点黑胡椒(一些我保持传统的东西;-) ......)。这也是那些可以加倍的食谱之一,如果你有很多人来养活......他们不会意识到它的“饮食食品”,大声笑......除了缺少“CARB COMA”之后......