Recipe as adapted in this video by Chef AJ for the Instant Pot:

“Kole’s Creamy Cauliflower Soup” which can be found in the Engine 2 cookbook

4 cups low sodium veg broth


1 head cauliflower
3 cups potatoes
4 cups onion
2 large carrots
½ cup celery
2T Raw Coconut Aminos

Put all ingredients into your Instant Pot liner. Lock on the pressure cooker lid, seal the steam vent, push “Manual” button, “Adjust” time to 8 minutes cooking time. Once the Instant Pot reaches pressure the countdown will begin. When your Pot beeps, release pressure by turning the steam release vent to the “venting” position (stand back, pressurized hot steam will escape!)

2T cashew butter

Use an immersion/stick blender or other method to cream the soup (careful, its hot!)
Add several cups of chopped kale for a nutritional boost if desired.
Garnish as desired and serve.

4 replies
    • Sorley O
      Sorley O says:

      Hello Joan,

      Thank you for reaching out. As a standard, recipes are designed for the 6 quart pot size, to convert for the 3 quart size simply divide the recipe by half. There would be no change in the cooking time between the different Instant Pot quart sizes as the temperature ranges are consistent.

      If you have any questions, please feel free to contact us again.

      Kind Regards,


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