Instant Pot Keto Cauliflower Soup

This keto instant pot soup will add some much needed variety to your low carb diet. Enjoy this keto soup recipe hot or chilled!


  • 3 large leeks, sliced, white part only
  • 1 medium head cauliflower, cut into small chunks
  • 3-4 whole garlic cloves, peeled
  • 3 cup chicken broth, divided
  • 1 tsp ground cinnamon
  • Sea salt and black pepper, to taste
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 4 oz. sharp cheddar cheese, grated


  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
  5. Serve warm or transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, and grated cheddar cheese
This article and recipe adapted from site

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