Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Ingredients:
- 2 ½ pounds cauliflower, chopped
- ½ yellow onion, chopped
- 2 cups homemade chicken broth
- Salt and freshly ground black pepper, to taste
- 10 ounces cream cheese, softened
Directions:
1. In the pot of the Instant Pot, place in all of the ingredients except cream cheese and stir to combine.
2. Secure the lid and place the pressure valve to the “Seal” position.
3. Select “Manual” and cook under “High Pressure” for about 8 minutes.
4. Select “Cancel” and carefully do a “Quick” release.
5. Remove the lid and stir in the cream cheese.
6. With an immersion blender, blend the soup until it’s smooth.
7. Serve immediately.
Nutrition Information per Serving:
Calories: 229
Fat: 17.1 grams
Carbohydrates: 11 grams
Protein: 9 grams
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