Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 23 minutes
Ingredients:
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 head cauliflower, chopped roughly
- 1 red bell pepper, seeded and chopped
- Salt and freshly ground black pepper, to taste
- 4 cups homemade chicken broth • 2 cups shredded cheddar cheese
- 1 cup half-and-half
- 6 cooked turkey bacon slices, chopped
- 4 dashes hot pepper sauce
Directions:
1. Place the butter in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3 minutes.
2. Select “Cancel” and stir in the cauliflower, bell pepper, salt, black pepper, and broth.
3. Secure the lid and place the pressure valve to the “Seal” position.
4. Select “Soup” and just use the default time of 15 minutes.
5. Select “Cancel” and carefully do a “Quick” release.
6. Remove the lid and stir in the remaining ingredients.
7. Select “Sauté” and cook for about 5 minutes.
8. Serve immediately.
Nutrition Information per Serving:
Calories: 427
Fat: 32.2 grams
Carbohydrates: 8.5 grams
Protein: 25.8 grams
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