Instant Pot Cauliflower Chowder
Cozy Up with Creamy Pressure Cooker Cauliflower Chowder!
Looking for a comforting and flavorful meal that comes together quickly? Our Pressure Cooker Cauliflower Chowder is the answer! This isn’t your typical chowder – it’s unbelievably creamy, packed with flavor, and ready in under 30 minutes thanks to the magic of pressure cooking. Forget long simmering times; this recipe delivers all the cozy vibes with minimal effort.
We’ve taken the classic comfort of a New England chowder and given it a healthy (and speedy!) makeover. Cauliflower takes center stage, creating a surprisingly rich and velvety base. You won’t even miss the potatoes! The addition of crispy bacon and sharp cheddar cheese elevates this chowder to a whole new level of deliciousness. It’s perfect for a chilly evening, a quick lunch, or a satisfying dinner.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 30 minutes!
- Creamy & Flavorful: The cauliflower creates a surprisingly rich and velvety texture.
- Healthy-ish: A lighter take on classic chowder.
- Family-Friendly: A guaranteed crowd-pleaser.
Tips for the Best Chowder:
- Don’t Overcook the Cauliflower: We want it tender, but not mushy. The 5-minute pressure cook time is usually perfect.
- Use Full-Fat Cream Cheese & Heavy Cream: This is key for achieving that ultra-creamy texture.
- Reserve Garnishes: Holding back some bacon, cheddar, and spring onions for garnish adds a beautiful finishing touch and extra flavor.
- Adjust Seasoning: Taste and adjust salt and pepper as needed. Remember that bacon and cheddar are already salty.
Frequently Asked Questions:
Q: Can I use a different type of cheese?
A: Yes! Monterey Jack, Gruyere, or even a smoked cheddar would be delicious in this chowder.
Q: Can I make this chowder vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You could also add a sprinkle of smoked paprika for a smoky flavor.
Q: Can I freeze this chowder?
A: While it’s best enjoyed fresh, you can freeze leftovers for up to 2 months. Be aware that the texture may change slightly upon thawing.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot soup. Blend in batches and vent the lid to prevent pressure buildup.
We can’t wait for you to try this Pressure Cooker Cauliflower Chowder! It’s a comforting, flavorful, and surprisingly easy meal that the whole family will love.
Pressure Cooker Cauliflower Chowder
Ingredients
- 5 cups Cauliflower florets
- 4 cups Chicken broth
- 1 cup Heavy cream
- 8 oz Cream cheese
- 1/2 cup Cooked bacon, crumbled Reserve some for garnish
- 1/4 cup Shredded cheddar cheese Reserve some for garnish
- 2 tablespoons Sliced spring onions For garnish
Instructions
- Add cauliflower florets and chicken broth to the pressure cooker.
- Close and seal the lid. Select 'Pressure Cook' and set the timer for 5 minutes.
- Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid and use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the heavy cream and cream cheese until well combined.
- Add the cooked bacon and cheddar cheese, mixing well.
- Ladle the chowder into bowls and garnish with reserved bacon, cheddar cheese, and spring onions.
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