This healthy recipe for gluten free instant pot cauliflower cheeseburger soup is such an easy dinner. It's low carb and keto friendly, made with ground beef and bacon, and there aren't any potatoes hiding in this one. Best of all, it comes together quickly in the instant pot.
Ground beef, bacon, and cauliflower simmer together with warm herbs for a creamy, hearty soup that still tastes like a classic cheeseburger, just without the carbs. It's an easy, family friendly dinner that comes together mostly hands off.
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
Jump to:
- Why You'll Love This Recipe
- Why Cauliflower Instead of Potatoes
- Serving Suggestions
- How to Store and Freeze
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Cauliflower Cheeseburger Soup Supplies
- More Recipes You Might Enjoy
- Gluten Free Instant Pot Cauliflower Cheeseburger Soup
- Cauliflower Cheeseburger Soup Ingredients
- Instructions
Why You'll Love This Recipe
- Ready in about 38 minutes with mostly hands off cook time
- Low carb and keto friendly, no potatoes needed
- Loaded with ground beef, bacon, and cheddar cheese
- A great meal prep option for the week
Why Cauliflower Instead of Potatoes
Cauliflower makes a great low carb stand in for potatoes here. It picks up the flavor of the broth and seasonings while keeping this soup keto friendly, and it still gives you that same hearty, cheeseburger soup texture without the carbs.
Serving Suggestions
- Top with extra shredded cheddar and chopped bacon
- Add a sprinkle of chopped green onion for a fresh, sharp bite
- Serve alongside a simple green salad for a complete low carb meal
How to Store and Freeze
Store leftover soup in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely, then store in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Top Tip
Use the soup setting instead of manual if your Instant Pot has one. It heats more gradually, which helps prevent the cheese and sour cream from scorching on the bottom of the pot once they're stirred in.
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.
Yes. If you'd rather have a smoother, more potato like texture, use an immersion blender to blend part or all of the soup after the sour cream and cheese are stirred in. Blending just half leaves some texture while still making the soup creamier overall.
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Gluten Free Instant Pot Cauliflower Cheeseburger Soup
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten free instant pot cauliflower cheeseburger soup is a low carb, keto friendly dinner made with ground beef and bacon. Cauliflower stands in for potatoes, and it all cooks together in the instant pot for an easy, hearty meal.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
If you make this gluten free instant pot cauliflower cheeseburger soup, I would love to hear how it turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more easy instant pot dinners? Check out my other gluten free instant pot recipes for more inspiration.
Cauliflower Cheeseburger Soup Ingredients
Ground Beef
Bacon
Yellow Onion
Carrots
Celery
Dried Parsley
Dried Basil
Sea Salt
Coarse Ground Black Pepper
Dried Thyme
Chicken Broth
Frozen Cauliflower
Sour Cream
Cheddar Cheese
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.
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