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This cream of cauliflower soup from cookbook The Lighter Step-By-Step Instant Pot Cookbook is easy, tasty AND healthy.
"One of the things I love about soups is how easy it is to hide a bunch of healthy ingredients in a dish that tastes really indulgent. Even if you aren’t a fan of cauliflower (as I once wasn't), give this one a shot. I assure you that not only will you fall in love, but this may just become your go-to soup." –Jeffrey, creator of Pressure Luck Cooking
This recipe uses Jeff's homemade Ghee and Instant Pot Roasted Garlic as base ingredients.
Pro Tip: If you want a thick, totally pureed soup with minimal texture, don't remove any cauliflower before pureeing.
Adapted from The Lighter Step-By-Step Instant Pot Cookbook by Jeffrey Eisner. Copyright © 2021 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved.
Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.