Cheesy cauliflower soup is so easy to make in the Instant Pot. It’s a creamy and satisfying soup you’ll want to make again and again.

This Instant Pot cauliflower cheese soup is a great low-carb alternative to baked potato soup, without sacrificing flavor or a creamy consistency. It’s also a great way to sneak in some veggies!

Two white bowls of Instant Pot cauliflower cheese soup, topped with shredded cheese and sliced green onions.

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Soups are one of life’s greatest comfort foods, instantly bringing about a cozy, homey feel.

And making soups in the Instant Pot is a no-brainer, because everything cooks so quickly, which is perfect for those busy days!

Not only that, but soups can be delicious frugal meals that help stretch your grocery budget, especially if you are using up leftovers to make the soup.

This Instant Pot cauliflower cheese soup is a winner, and one that I feel confident you’ll want to make again and again.

It’s on my list of the best easy and cheap Instant Pot recipes, and once you give it a try, I have a feeling you’ll see why!

It’s similar to my Instant Pot potato soup, but with fewer carbs. If you’re not a big fan of cauliflower, never fear–it actually doesn’t have a strong flavor in this soup.

In fact, the first time I made this soup, my husband said, “I’d never know this has cauliflower in it if you hadn’t told me!”

A ladle scoops out creamy cauliflower soup from an Instant Pot pressure cooker.

Cheesy Cauliflower Soup in the Instant Pot

The process of making this cauliflower soup is SO simple. You start off by cooking some onions and garlic in the Instant Pot.

Next, you’ll add some cauliflower florets and some broth, along with salt and pepper.

Pressure cook that mixture for a few minutes, then afterward, you’ll use an immersion blender to puree it to your desired consistency.

I like mine smooth, but you can leave some chunks in if you prefer!

Then, you’ll add in a slurry of flour and water. This helps thicken the soup a little, and it will thicken even more when we add the cheese.

Which brings me to the most glorious part of this soup–the CHEESE! I used two different types of cheese: sharp white cheddar and pepper jack.

If you don’t have sharp white cheddar, you can use sharp yellow cheddar.

The pepper jack adds some additional flavor, but it doesn’t make it super spicy (I’m a wimp when it comes to spice, and this wasn’t too spicy for me at all).

I prefer to shred my own cheese whenever possible, because it melts better, but you can use packaged shreds if you’re short on time.

More Delicious Instant Pot Vegetarian Soup Recipes:

A spoon scoops out a bite of cauliflower soup topped with cheese and green onions.

Dietary Modifications for Vegetarian Cauliflower Cheese Soup

Gluten-free: If you need a gluten-free version, you can use cornstarch or arrowroot powder instead of the flour (or another gluten-free thickening agent of choice).
Low-carb: This recipe is low-carb and keto friendly as written.

What Toppings Can I Add to Cauliflower Soup?

The sky is the limit when it comes to toppings! I kept things simple and added some shredded Colby Jack cheese and some chives.

Crumbled bacon would be a delightful addition, or you could dollop some sour cream on top.

Wanna kick up the spice? Add some sliced jalapenos! Need some crunch? Sprinkle croutons on top.

So many options, and you can keep it simple or go all out!

two bowls of Instant Pot cauliflower cheese soup, topped with shredded white cheddar and sliced green onions.

Recommended Equipment:

Instant Pot (I have the DUO60 model) or another electric pressure cooker
Immersion blender

Yield: 4-6 Servings

Instant Pot Cheesy Cauliflower Soup

Name: Instant Pot Cheesy Cauliflower Soup
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 small sweet onion, diced; 1 Tbsp minced garlic; 1 medium head of cauliflower, chopped into florets (about 2 cups); 4 cups chicken broth or vegetable broth; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 cup milk; 1/4 cup flour; 1 cup shredded pepper jack cheese; 2 cups shredded sharp white cheddar cheese; Optional: Additional shredded cheese and sliced chives for serving

5.0 Stars (1 Review)

This creamy, cheesy cauliflower soup cooks up quickly in the Instant Pot! It's a great way to sneak in some veggies!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 25 minutes

Ingredients

2 Tbsp olive oil
1 small sweet onion, diced
1 Tbsp minced garlic
1 medium head of cauliflower, chopped into florets (about 2 cups)
4 cups chicken broth or vegetable broth
1/2 tsp salt
1/4 tsp black pepper
3/4 cup milk
1/4 cup flour
1 cup shredded pepper jack cheese
2 cups shredded sharp white cheddar cheese
Optional: Additional shredded cheese and sliced chives for serving

Instructions

In the insert pot of the Instant Pot, add olive oil and diced onions. Using the Saute function, cook the onions for a couple of minutes until they begin to turn translucent.
Add minced garlic and stir for about thirty seconds, until it becomes fragrant. Turn off the Saute function by pressing Cancel.
Add chopped cauliflower, broth, salt and pepper.
Select a cook time of five minutes at high pressure. When the cook time is complete, perform a quick release of pressure.
After the pressure has released and the valve has dropped, carefully remove the lid and press Cancel to turn off the pressure cooker. Use an immersion blender to puree the soup to your desired consistency.
Create a slurry by whisking together milk and flour. Pour into the hot soup, stirring to combine. Allow this to thicken for a couple of minutes, stirring occasionally (if needed, you can use the Saute function to simmer the soup).
Add the shredded cheese, stirring until melted.
Serve, topped with additional shredded cheese and chives, if desired.

Notes

I used sharp white cheddar and pepper jack cheese in this soup. If you don't have white cheddar, feel free to substitute yellow cheddar instead.
Topping Ideas: Extra cheese (I used Colby Jack, but you can use pretty much any variety here!), sour cream, chives, crumbled bacon, sliced jalapenos, croutons or oyster crackers.
To make this vegetarian, use vegetable broth instead of chicken broth.
To make this gluten-free, use cornstarch or arrowroot powder instead of flour.