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Two grey bowls of Cauliflower Bacon Chowder on a wooden board

Instant Pot Cauliflower Bacon Chowder

Instant Pot Cauliflower Bacon Chowder is rich, smoky, and delicious! This is a great soup for a starter, or serve with some crusty bread as a main dish.

Course Soup
Cuisine American
Keyword low carb pressure cooker cauliflower bacon chowder recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 34 minutes
Servings 6 servings
Calories 232 kcal
Author Sandy Clifton

Ingredients

  • 1/2 lb Thick Cut Bacon, (about 5 slices) chopped in bite sized pieces
  • 2 Tbsps Butter
  • 1 med Onion, chopped
  • 1 Bay Leaf
  • 4 cloves Garlic, pressed or finely minced
  • 1 tsp Kosher Salt (or 1/2 tsp table salt)
  • 1/4 tsp Pepper
  • 4 cups Chicken Broth, low sodium
  • 1/2 cup Heavy Cream
  • 2 1/2 lbs Head of Cauliflower, roughly chopped

To Thicken (mix these together to make a slurry)

  • 1-2 Tbsp Arrowroot (or use corn starch, or potato starch)
  • 1-2 Tbsp Cold Water

Instructions

  1. Turn on the Sauté feature of your pressure cooker (med/normal heat). Add the bacon and cook until done. Transfer to a paper towel and discard all but 2 tsps of the fat.

  2. Add the butter, onion, and bay leaf to the pot and cook, stirring and scraping the bottom of the pot, until the onion turns translucent. You might need to splash in a little bit of broth to help get all of the brown bits off the bottom of the pot (deglaze).

  3. Add the garlic, salt, and pepper. Cook for 1 minute, or less if it gets fragrant, stirring constantly. Don't let the garlic burn.

  4. Stir in the chicken broth.

  5. Add the cauliflower and 2/3 of the reserved bacon (saving 1/3 for garnish). Stir.

  6. Place the lid on the pot and lock in place. Set the steam release knob to the Sealing position.

  7. Cancel the Sauté function.

  8. Press the Pressure Cook (or Manual) button, or use dial, and then the + or - to choose 4 minutes. When cooking cycle finishes, let the pot sit and enter the Natural Release (Keep Warm) phase for 10 minutes.

  9. Turn the steam release knob to the Venting position to release the remaining pressure from the pot (on the Ultra, push the button). When the pin in the lid drops down, open the lid and stir the soup.

  10. Remove the bay leaf.

  11. Stir in the arrowroot slurry.

  12. Use an immersion blender to puree the soup. If you don't have one, use a potato masher to mash up the cauliflower pieces.

  13. Stir in the heavy cream.

  14. Taste and adjust salt, if needed.

  15. Serve hot, garnished with the reserved bacon.