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Instant Pot Cauliflower Soup with White Beans and Lemon

Yields1 ServingPrep Time10 minsCook Time22 minsTotal Time32 mins

Cauliflower is rich in Vitamin C and Potassium along with glucosinolates, a sulfur containing compound that activates the body's detox system and may support general wellbeing. This recipe requires a blender to finish but still takes less than 20 minutes to cook.

Instant Pot Cauliflower Soup with White Beans and Lemon

 1 tsp Olive Oil
 1 Medium White Onion
 3 Cloves of Garlic
 1 Head of Medium Cauliflower, raw
 15 ½ oz Cannellini Beans
 4 cups Chicken Broth
 ¼ tsp Sea Salt
 ¼ tsp Ground Black Pepper
 4 tbsp Lemon Juice
 ½ tbsp Lemon Zest
 4 tbsp Basil, fresh
 4 tsp Yogurt, Plain

Break the head of cauliflower down into florets.


Press Sauté and let bottom of pot heat up. Add oil. When it thins, add chopped onion and garlic and cook until translucent (about 2 minutes).


Add cauliflower florets and brown 5 minutes, stirring occasionally.


Add beans, broth, salt and pepper.


Close lid then turn release valve to “Sealed” position. Press Manual and set at High Pressure for 10 minutes. When timer goes off, turn vent on lid to release steam then open when venting is complete.


Transfer to blender, add lemon juice and blend until completely smooth. (If consistency is too thin, return to Instant Pot on “Sauté” setting until desired thickness.


Adjust seasoning and garnish with lemon zest, minced basil and yogurt or labneh if desired.

Nutrition Facts

Serving Size 2 cups

Servings 1

Amount Per Serving
% Daily Value *
Total Fat 2g4%

Saturated Fat 0g
Cholesterol 1mg1%
Sodium 1383mg58%
Total Carbohydrate 28g10%

Dietary Fiber 8g32%
Sugars 6g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.