Instant Pot Cauliflower Bacon Chowder
Ingredients
The chowder
-
½
lb
Thick Cut Bacon (about 5 slices), chopped in bite sized pieces
-
2
Tbsps
Butter
-
1
med
Onion, chopped
-
1
each
Bay Leaf
-
4
cloves
Garlic, pressed or finely minced
-
1
tsp
Kosher Salt (or ½ tsp table salt)
-
¼
tsp
Pepper
-
4
cups
Chicken Broth, low sodium
-
½
cup
Heavy Cream
-
2 ½
lbs
Head of Cauliflower, roughly chopped
Thickening slurry
-
1-2
Tbsps
Arrowroot (or use corn starch, or potato starch)
-
1-2
Tbsps
Cold Water
Instructions
- 1. Sauté the bacon in the Instant Pot until done, then transfer to paper towels and leave 2 teaspoons of fat in the pot.
- 2. Add butter, onion, and bay leaf to the pot, cooking until the onion is translucent.
- 3. Add garlic, salt, and pepper, cooking for about a minute until fragrant.
- 4. Stir in the chicken broth and add the cauliflower and ⅔ of the reserved bacon.
- 5. Lock the lid and set the steam release knob to sealing. Cancel the sauté function.
- 6. Pressure cook for 4 minutes, then allow a natural release for 10 minutes.
- 7. Release remaining pressure and stir the soup, removing the bay leaf.
- 8. Stir in the arrowroot slurry and use an immersion blender to puree the soup.
- 9. Stir in heavy cream and adjust salt to taste.
- 10. Serve hot, garnished with the reserved bacon.
Nutrition Facts (estimated)
Servings
6 servings
Calories
232
Total fat
20g
Total carbohydrates
7g
Total protein
9g
Sodium
800mg
Cholesterol
60mg
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