Rating: 4.5 stars 4.6
65 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Just a recipe I threw together while entertaining my 6-month-old on a soccer night for my older kiddos when we had limited time. This is an alternative to fast food on busy hectic nights. I prechopped my veggies during nap time, so all I had to do was add them to the Instant Pot®! Garnish with green onions, Cheddar cheese, and bacon.

Recipe Summary

20 mins
33 mins
5 mins
58 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.

Cook's Notes:

If using bacon instead of cooked turkey bacon, saute with the onion in step 1.

You can use gluten-free flour or cornstarch for a thicker soup (about 1 tablespoon dissolved in a small amount of water or 1/4 cup cold chicken stock), but this would not be keto friendly.

Nutrition Facts

347 calories; protein 17.7g; carbohydrates 13.4g; fat 25.6g; cholesterol 80.2mg; sodium 1181.4mg. Full Nutrition