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Easy Instant Pot Curried Cauliflower Soup Recipe

Easy Instant Pot Curried Cauliflower Soup

A silky, warmly spiced cauliflower soup made quickly in the Instant Pot with coconut milk, ginger, garlic, and curry powder. Blend it smooth for a cozy vegetarian dinner that tastes far more complicated than it is.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil or coconut oil
  • 1 medium Medium yellow onion, diced
  • 2-3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated or finely minced
  • 1 1/2-2 tablespoons Curry powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Ground turmeric
  • 1 large head, about 2 pounds Cauliflower, cut into florets
  • 4 cups Vegetable broth
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 13.5-14 ounce can Unsweetened coconut milk
Finishing Ingredients
  • 1 tablespoon, optional Fresh lime juice
  • As needed for serving Fresh cilantro, toasted pumpkin seeds, red-pepper flakes, or extra coconut milk

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté and add the oil. Cook the diced onion for 3–4 minutes, stirring occasionally, until softened.
  2. Add the garlic, ginger, curry powder, cumin, and turmeric. Stir constantly for about 30 seconds, just until the spices are fragrant and not browned.
  3. Add the cauliflower, vegetable broth, kosher salt, and black pepper. Scrape the bottom of the pot thoroughly to loosen any onion or spice residue.
  4. Lock the lid and cook on High Pressure for 5 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure.
  5. Blend the soup with an immersion blender until smooth. Alternatively, cool it slightly and blend carefully in batches in a countertop blender.
  6. Stir in the coconut milk and optional lime juice. Taste and adjust the salt, curry powder, and acidity; use the Sauté function to rewarm if needed, but avoid prolonged boiling.
  7. Ladle into bowls and finish with cilantro, toasted pumpkin seeds, red-pepper flakes, or a swirl of coconut milk.

Notes

For a thicker, richer soup, use 3 1/2 cups broth or reserve some coconut milk for garnish. For a lighter soup, use light coconut milk or replace part of the coconut milk with additional broth. Refrigerate leftovers in a covered container and reheat gently, avoiding a prolonged boil after adding the coconut milk.