Instant Pot Chilled Cauliflower-Leek Soup

Prep time: 15 minutes
Cook time: 9 minutes + time to come to pressure
Serves: 4-6

Ingredients for Instant Pot Chilled Cauliflower-Leek Soup:

3 large leeks, sliced white part only
1 medium head cauliflower, cut into small chunks
3-4 whole garlic cloves, peeled
3 c. chicken broth, divided
1 t. ground cinnamon
4 oz. goat cheese
4 oz. cream cheese
4 oz. sharp cheddar cheese, grated
Sea salt and black pepper

Optional Toppings:

3 strips cooked bacon, crumbled
2-3 green onions, thinly sliced
½ c. sharp cheddar cheese, grated

Tip:

If you don’t care for the distinctive tangy flavor of goat cheese, you can substitute with ricotta, mascarpone, or additional cream cheese.

Directions:

1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.

2. Lock the lid into place. Switch vent to Sealing position and set the Manual setting on high. Adjust the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

3. When finished cooking, switch to Quick Release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

4. Blend mixture with immersion blender until smooth.  (Transfer to blender or food processor if you don’t have an immersion blender.) Taste and adjust seasonings, as desired.

5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, or grated cheddar cheese, if desired.

This delicious chilled cauliflower-leek soup is perfect for those warm summer days when you have no desire to stand over a hot stove to cook a hot meal. Let Instant Pot do the work for you then pair this soup with your favorite salad for a light, cool, and refreshing lunch or dinner.