Instant Pot Smoky Creamy Cauliflower Soup is rich and creamy with a subtle smoky flavor that is wonderful! Perfect with some crusty bread on a crisp Fall day!
Set Instant Pot to Sauté (or browning) mode. When the pot gets hot, add the olive oil and butter.
Add the onion and celery and sauté until vegetables start to become translucent.
Add the garlic and cook for a minute.
Sprinkle the flour on the vegetables and stir (they will become thick from the paste that is formed). Cook for just about 20 seconds to get the raw flavor out of the flour.
Stir in the broth.
Add salt, pepper, and nutmeg.
Add cauliflower. Stir well.
Place the lid on the Instant Pot and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and then the + or - button to choose 6 minutes.
When cooking cycle ends, let the pot naturally release the pressure for 10 minutes. Then manually release the remaining pressure, gradually at first.
Use an immersion blender (or transfer to a blender or food processor in batches, very carefully!) to puree the soup.
Add the shredded smoked cheese to the soup and stir until melted.
Stir in the half and half. Taste soup and adjust salt if needed.