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+ servings

Instant Pot Faux Potato Cauliflower Cheese Soup (Keto, Low Carb)

Course: Soup
Servings: 8


  • pressure cooker, Instant pot
  • Blender or food processor


  • 2 heads Cauliflower, Chopped into florets
  • 12 slices Bacon, cut into small pieces
  • 1/2 stick Butter
  • 2 cups Shredded Cheddar Cheese
  • 8 oz Cream Cheese, cubed and room temperature
  • 6 cups Water
  • 1 cup Celery, chopped
  • 1/2 Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Pepper


    • Select the saute mode on the pressure cooker for medium heat. Cut the bacon into small pieces and add them to the heated pot. Cook until crispy.. Transfer to a paper towel-lined plate to drain, leaving the bacon grease in the pot.
    • Add butter, celery, onions, garlic, salt, and pepper to the pressure cooker. Cook for a few minutes, stirring occasionally until onions are soft and translucent. Turn off the saute mode.
    • Add cauliflower florets and water, then stir and check that the cauliflower is submerged. Add additional water as needed. Secure and seal the pressure cooker lid.
    • Cook for 5 minutes at high pressure, followed by a manual pressure release.
    • Uncover. Add cream cheese and shredded cheddar cheese.
    • Use a blender or food processor to puree until smooth or to desired texture.
    • Taste and adjust salt and pepper as needed. Serve in bowls, optionally sprinkling with shredded cheese and sliced scallions. Crumble bacon on top.