Soups, Salads & Sauces
1/2 lb Bacon, thick cut, chopped into bite-size pieces
2 Tbs Butter
1 ea Onion, medium, diced
1 ea Bay leaf
4 tsp Garlic, minced
1 tsp Salt
1/4 tsp Pepper
1/4 cup Flour
4 cups Chicken broth
2-1/2 lb Cauliflower, roughly chopped
1/2 cup Heavy cream
Adapted from Simply Happy Foodie Instant Pot Recipes by BBF, Sept, 2018.
Cook the bacon on Saute setting in Instant Pot or in frying pan separately.
Add the butter, onion, and bay leaf to the Instant Pot and cook, stirring and scraping the bottom of the pot, until the onion turns translucent. Splash in a little broth to help get all of the brown bits off the bottom of the pot.
Add the garlic, salt, and pepper. Cook for 1 minute, stirring constantly. Don't let the garlic burn.
Sprinkle on the flour and stir for 20-30 seconds.
Stir in the chicken broth, 1 cup at a time, making sure no lumps form from the flour.
Add the cauliflower and 2/3 of the reserved bacon (saving 1/3 for garnish). Stir.
Place the lid on the pot and lock in place. Set the steam release knob to the Sealing position. Set for a pressure cook time of 7 minutes.
When cooking cycle finishes, let the pot sit and enter the Natural Release phase for 10 minutes.
Turn the steam release knob to the Venting position to release the remaining pressure from the pot. When the pin in the lid drops down, open the lid and stir the soup.
Remove the bay leaf.
Use a conventional blender or immersion blender to puree the soup.
Taste and adjust salt if needed.
Stir in the heavy cream and serve, garnished with reserved bacon.