Keto Instant Pot Soup (Low Carb) Recipe

Excellent flavor! Next time I'll definitely lower the cook time by half - the cauliflower turned out overcooked and completely fell apart while stirring in the cheese. Instead of half and half, I used heavy cream to make it more keto-friendly. I did use pork bacon instead of turkey bacon (again, to make it more keto/fatty) and browned it with the onion as suggested in the recipe notes. To thicken, I whisked in about 1/2 tsp of konjac powder, which is keto-compliant.

I won an instant pot at my work holiday party, and this is the second time I’ve used it. I knew this soup would be tasty, but my hubby was skeptical as he said, “you’re using THAT much cauliflower?!?” The only changes I made was 3 cloves garlic, sautéd the onion in leftover bacon grease (maybe a TBS?) and after adding the cream/half and half, I added two good dashes of smoked paprika, one healthy dash of cayenne pepper, and thickened with a thin slurry of flour and water. I did use an immersion blender to break the veggies up a little but not completely puréed. My hubby told me it was good, and he sounded sincere. This is a keeper! Maybe I’ll add some diced potato instead of a slurry next time!

Being a “Weigh Watcher” I used low fat (2% milk) cheddar and no fat half&half. Other than increasing bacon to 12 oz package, the recipe was followed as written right up to the end when I decided to put the soup in my blender; once puréed, I then added the diced bacon. Wonderful soup as fall is turning to winter, this soup will follow us to spring.

I used whipped cream and milk, sliced ham, A bag of trader Joe cauliflower florets, And a low sodium chicken broth to counteract the 1100 mg of sodium. I use the immersion blender. I set the instant pot soup setting on 15 minutes but after 8 minutes I did slow release and it took the other 7 minutes to release the steam. It was delicious and filling!

Great soup! Made with real bacon. Sautéed bacon first and then added onions and garlic. No need for olive oil. Skipped the green pepper. Cooked for only 9 minutes on high pressure but did 10 minute natural release. Used an immersion blender before adding cream and cheese etc. it was excellent!! Super easy!

Followed recipe for the most part. I used an entire bag of cauliflower from Costco and some Wine chorizo sausage instead of bacon as I wanted a little extra flavour and heat. (I will try it it with maple smoked bacon another time though.) I used a small orange and small yellow pepper. I blended 1/1/2 cups of the finished soup and added it back to the pot before adding some heavy cream. It gives the broth some creaminess without adding a lot of cream or milk. Turned out awesome!

I made this per the instructions. I am new to the IP, so was confused about which pressure cooking I should use- as the recipe didn’t specify low or high. I went with low pressure for 14 minutes as other reviewers recommended 7-8 min in their reviews. After the cooking finished, I did transfer to a blender to purée it, then back to the IP to finish off the recipe with the half n half etc. Both hubby & I really liked it! Will make again for sure.

Pretty good! I used broccoli instead of cauliflower since that was what I had on hand. I sauteed the bacon first and used the grease to saute the veggies in. I added in 2 stalks of celery to replace part of the onion and bell pepper. I didn't use my instant pot, but instead used my dutch oven and let it simmer for about 30 min. before adding in the broccoli so it wouldn't get too mushy. I used heavy cream in place of the half and half, and used the bacon as a garnish instead of adding it inside of the soup, along with extra shredded cheese and green onions on top. It was very good. I do think next time to kick it up a bit, I will add in some sour cream and maybe a little bit of velveeta cheese.

This was really good! I’m on my third week of a keto diet so a made a few changes to lower the carbs a bit, and some just because of preference. First, I cooked about 6 slices of bacon in a cast iron skillet. I saved a bit of the grease to sauté the onions and garlic. I omitted the bell peppers (6 grams of carbs). I added chorizo because I had it on hand and it sounded good. I sautéed all of this with the cauliflower and a bit of the broth to get the goodies at the bottom of the pan. I followed directions as written on the rest in the instant pot, except I did half heavy cream and have 1/2 and 1/2 to cut carbs again. I also did half store bought shredded cheddar and half fancier English cheddar block. All my family loved it and they are not doing keto diet (They topped theirs with lo mein noodles). I have enough left over for three lunches this week as well, and I’m looking forward to it.

My insta pot was in my RV but I did make this with all stated ingredients on my stove top (as noted I substituted real bacon instead of turkey bacon) . I thought it was great, my hubby added way more salt (he has a problem;) & my kiddos ate their whole bowl. Not sure what the other reviewer meant about it being mushy......it's soup sooooooo maybe it just needed blended more. Anyhow I followed recipe except did it on my stove top which means it took more time & before adding the cheese and half & half I did have to blend it in my ninja blender to make it a soup consistency. So if someone else doesn't have an insta pot you can do it on the stove with a regular pot but you will most likely need to blend it to make it soup consistency. We will keep this recipe & make again even when not on the Keto diet.

The only change I made was before I added the whipping cream and cheese I puréed the Cauliflower then I put it back in the Dutch oven. Then added 2 cups of cheese and one cup of heavy whipping cream. Then for the toppings I added chives bacon and a sprinkle of cheddar cheese it is delicious. Cauliflower loaded soup.

Tastes way better than it looks online.

I started a low carb diet and it's sure hard to find the right foods to make a tasty meal. Then found this soup recipe and gave it a try. I totally LOVE it! I have to watch my food allergies so had to substitute to Vegetable Broth and Pork Bacon. Also, this filled me up until my next meal. HIghly recommend it.

Really liked it! I used a package of frozen cauliflower "rice" and added ground turkey for some substance. It was sort of a cheesy "wedding soup" and really delicious!

I've made this soup twice now as per the directions, and both times the cheese clumped. I shredded the block of cheddar myself, and I added it after the cream. It just would not melt into the soup. The flavor was good, but that, too, would have been better if the cheese had melted as it should. I don't know what I did wrong, and that's the frustrating part. I don't think I should have to blenderize the soup to remedy the problem I'm having, but that might be my best recourse.

Very good! I used the immersion blender to smooth out the soup before adding the cream and cheese. I think I’ll add more bacon next time.

This turned out so yummy! The only real change I made was, instead of a green pepper, I chopped up a jalapeno, then immersion blended before adding cream, cheese and chopped up pork bacon. I served it with cracked pepper on top. Everyone loved it.

Very tasty! I skipped the half and half and puree some of the cauliflower to give it that creamy texture. Will make again.

This was an off the cuff decision for dinner. Googled "low carb instant pot" and this came up down the list a couple. What a find! Ran to the store, grabbed the fresh cauliflower, green pepper, and onion, had everything else handy. Used 12 oz of thick bacon, crispy, 3 cloves of garlic (we like garlic), but kept everything else the same. So yummy! Time estimate was pretty close. I'll be making this again, definitely. Next time, might take advice about immersion blender, even though ingredients were plenty softened, and may use half heavy cream for the half and half.

I added celery and leeks which I sautéed with the onions and garlic. I also used whipping cream and a little milk as I didn’t have half and half cream. Very rich and thick. Delicious!