Directions
On the saute mode on your instant pot, brown your meat for at least 5-6 minutes until nice golden brown and no pink can be seen.
Drain out all the fat and set aside browned meat in a separate bowl.
Add butter to the instant pot. Once heated through, add in the onions, garlic, carrot, and celery. Saute for 5-6 minutes until nice and soft.
Add in the flour and cook for a minute until you no longer see any raw flour.
Add in the chicken broth, potatoes, cauliflower, salt, and pepper. Mix and close the lid. On manual pressure, cook for 10 minutes.
Do a quick release once soup is done. Once pressure is gone and the pin at the top has dropped, open lid. Take out all the big cauliflower pieces along with about a cup of soup and puree using a blender.
Add back puree to main soup with the cheese. Stir until cheese is melted and enjoy! Optional, garnish with fresh cilantro or red onions.
Ingredients
0 servings