Description
Just a recipe I threw together while entertaining my 6-month-old on a soccer night for my older kiddos when we had limited time. This is an alternative to fast food on busy hectic nights. I prechopped my veggies during nap time, so all I had to do was add them to the Instant Pot®! Garnish with green onions, Cheddar cheese, and bacon.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 head cauliflower, coarsely chopped
- 1 green bell pepper, chopped (Optional)
- 1 tablespoon onion powder
- salt and ground black pepper to taste
- 1 (32 fluid ounce) container chicken stock
- 2 cups shredded Cheddar cheese
- 1 cup half-and-half
- 6 slices cooked turkey bacon, diced
- 1 tablespoon Dijon mustard
- 4 dashes hot pepper sauce
Instructions
- Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil
- onion
- and garlic; cook until browned
- about 3 minutes. Add cauliflower
- green bell pepper
- onion powder
- salt
- and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove lid. Add Cheddar cheese
- half-and-half
- turkey bacon
- Dijon mustard
- and hot sauce. Reselect Saute function; cook until bubbly
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 33 mins
Total Time: 58 mins
Servings: 6