Instant Pot Cauliflower, Potato & Bean Soup

Serves

6

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

1 tbsp. olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
1 lb. (450g) potatoes, peeled and cut into chunks
1 lb. (450g) cauliflower, florets, and stems
2x 14 oz. (400g) cans cannellini beans, drained
3½ cups (830ml) vegetable broth
3 tbsp. butter
1 tsp. dried thyme
½ tsp. garlic granules
1½ tsp. salt
¼ lemon, juiced
1 cup (240ml) Greek yogurt
½ cup fresh chives, chopped
4 tbsp. cheddar cheese, grated

Nutrition

(Per Serving)

Calories

295

Fats

11 g

Protein

12 g

Carbs

38 g

Instructions

  • Set the Instant Pot to “sauté” and heat the olive oil. Add the onion and garlic and sauté for 3 minutes.
  • Now add the potatoes, cauliflower, beans, vegetable broth, butter, thyme, garlic granules, and salt. Stir to combine then cover and seal the lid. Cook on high pressure for 10 minutes, then let the pressure release naturally for a further 10 minutes.
  • Add the lemon juice and use an immersion blender to puree into a creamy soup. Stir through the yogurt and chives. Taste and season with a little extra salt if necessary.
  • Serve the soup topped with grated cheddar cheese.