This healthy recipe for gluten free instant pot cauliflower cheeseburger soup is such an easy dinner. The low carb and keto recipe is made with ground beef and bacon. There aren't any potatoes in this gluten free soup. Plus, it's super quick to make in your instant pot.
This Gluten Free Instant Pot Cauliflower Cheeseburger Soup combines ground beef and bacon with cauliflower for a creamy, hearty dish. This recipe is gluten-free and low-carb, making it a healthy choice for clean eating.
It's the best for quick preparation in the Instant Pot, providing an easy, family-friendly meal option. The soup features cheesy flavors, and is perfect for anyone looking for comforting yet nutritious recipes.
If you are looking for more instant pot recipes try my Gluten Free Instant Pot Chicken & Dumplings, my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese, or my Instant Pot Garlic Ginger Green Beans.
You can find all of my soup recipes here: Gluten Free Soup Recipes
You can find all of my instant pot recipes here: The Best Gluten Free Instant Pot Recipes
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Instructions
In the pot of your Instant Pot add the frozen cauliflower, chicken broth, ground beef, bacon, onion, carrots, celery, dried parsley, dried basil, salt, pepper and dried thyme.
If your Instant Pot has a soup button stir your ingredients together. If your instant pot doesn't have a soup button DO NOT stir the ingredients together, you will want the liquid on the bottom.
Place the lid on the Instant Pot and set the soup button to cook for 18 minutes. If you don't have a soup button use the manual button and cook for 18 minutes.
When the cooking is done, let the pressure release naturally.
When the pressure releases open the pot carefully. Add the sour cream and shredded cheese. Stir to mix in.
Serve hot soup with some extra shredded cheese and chopped bacon on top.
Supplies
Frequently Asked Questions
Most of the time I use the manual setting on my Instant Pot and just set the time. However, the soup setting is great because it heats the soup slower and will prevent scorching on the bottom of the pot.
The Instant Pot presets effect the cooking pressure, heat intensity and temperature. When you press the soup button it will have a time set, but you can adjust that time using the plus or minus buttons. For instance, my Instant Pot model has 15 minutes set when I press the soup button, so I just adjust it to 18 minutes for this recipe.
The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.
I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.
If your Instant Pot model doesn't have a soup button you can still make delicious soups. In this case use the manual button and cook for the same amount of time. Since the soup will boil a bit more and the pot will get hotter I would put the liquid in the pot first and then not stir your soup before pressuring.
By having the liquid on the bottom and your ground beef and bacon on top you should have less scorching with the higher temperature your soup will cook at on the manual mode.
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Gluten Free Instant Pot Cauliflower Cheeseburger Soup
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free instant pot cauliflower cheeseburger soup is such an easy dinner. The low carb and keto recipe is made with ground beef and bacon. There aren't any potatoes in this gluten free soup. Plus, it's super quick to make in your instant pot.
Ingredients
1 pound Ground Beef
8 strips Bacon, cooked and chopped
1 medium Yellow Onion, chopped
½ cup Carrots, chopped
3 Celery Stalks, chopped
1 Tbsp. Dried Parsley
1 tsp. Dried Basil
2 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
½ tsp. Dried Thyme
1 - 32 ounce carton Chicken Broth
1 - 32 ounce bag Frozen Cauliflower
1 cup Sour Cream
1 cup Cheddar Cheese, shredded
Instructions
In the pot of your Instant Pot add the frozen cauliflower, chicken broth, ground beef, bacon, onion, carrots, celery, dried parsley, dried basil, salt, pepper and dried thyme.
If your Instant Pot has a soup button stir your ingredients together. If your instant pot doesn't have a soup button DO NOT stir the ingredients together, you will want the liquid on the bottom.
Place the lid on the Instant Pot and set the soup button to cook for 18 minutes. If you don't have a soup button use the manual button and cook for 18 minutes.
When the cooking is done, let the pressure release naturally.
When the pressure releases open the pot carefully. Add the sour cream and shredded cheese. Stir to mix in.
Serve hot soup with some extra shredded cheese and chopped bacon on top.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
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