Cauliflower Potato Bisque Homemade in 15 minutes

I know I have told you before that you need to get an Instant Pot because it makes amazing, fast and delicious foods.

But this delicious vegan cauliflower bisque recipe prepared in only 15 minutes will convince you to get one.

When you taste this Cauliflower Potato Bisque you will believe and thank me that you got one.

This is the Best Cauliflower Potato Bisque I have ever tasted let alone made myself. When I tasted that first spoonful I couldn't even believe I made something so delicious in 15 minutes.

This was crazy easy to make with just a couple of ingredients. I was able to come home from work, put everything in the Instant Pot , set the timer for 5 minutes and have fresh soup on the table for dinner. What more can you ask for.

We are all super busy and know that homemade fresh food is necessary to keep our families healthy and we won't stick to it unless it is convenient and easy which is why you need to start adding tools to help you like the Instant Pot.

Before I get to the Ingredients and Instructions I need to tell you that I used one other kitchen tool that made this super fast to prepare and that was something called an Immersion Blender.

It sounds like something complicated and expensive but it is just a small hand blender that is pretty inexpensive but was the magic tool I used to blend once the Instant Pot completed its cook cycle.

Ingredient List:

• 1 Head of Cauliflower

• 1 Large Baking Potato

• 14 Ounces of Vegetable Broth (Vegan) or Chicken Broth ( I used chicken Broth)

• 1 Large Onion Chopped

• 1 Clove of Garlic

• 1 Teaspoon of Salt

• ½ Teaspoon of Thyme ( I actually did not have Thyme and used Italian Seasoning)

• ⅛ Teaspoon of Red Pepper - but only if you like it Spicy which I do and used it.

• ⅛ Teaspoon of Black Pepper

• 5 Ounces of Evaporated Milk - If you want to make this Vegan you can Simmer any quantity of soy or rice milk in a pan until it is reduced by 60 percent to get evaporated milk or substitute coconut milk.

• 2 Tablespoons of Butter

• 1 Cup of Shredded Cheese

• ¼ Cup of Chopped Scallions

Preparation:

1: Combine Cauliflower, Potato (Chop the Cauliflower into Florets and Peel the Potato and Chop into Small Cubes) Broth, Onion (Chop the Onion into Small Chunks), Garlic (Mince the Garlic into Small Pieces), Salt, Thyme, Red Pepper..if desired, and Black Pepper in the Instant Pot; Mix well

2: Secure the lid on your Instant Pot and move the Pressure Release Valve to the Sealing Position. Press Manual; cook at high pressure for 5 minutes.

3: When cooking is complete, use natural release for 10 minutes, then release remaining pressure.

4: Open lid and add in your evaporated milk and butter then use your Immersion Blender to blend your soup in the pot until smooth. Top with your shredded cheese and fresh cut scallions and serve.

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