Instant Pot vegetable soup with cauliflower

Instant Pot Creamy 5-Vegetable Soup

A delicious blend of vegetables that makes for a creamy soup once blended.
Course Soup
Cuisine Paleo, Vegan, Vegetable
Prep Time 10 minutes
Cook Time 8 minutes
10 minutes
Total Time 18 minutes
Servings 6 servings
Calories 77kcal


  • 1 Tbsp olive oil
  • 1 Tbsp butter (or more olive oil)
  • 1 medium onion (about 1 1/2 - 2 cups) chopped
  • 2 large garlic cloves minced
  • 1 cup celery chopped
  • 1 large carrot chopped
  • 2 summer squash (about 6-7 ounces EACH) chopped
  • 2 cups cauliflower florets chopped
  • 1 tsp sea salt plus more to taste
  • black pepper as desired
  • 4 cups water
  • dash or two turmeric optional


  • Hit the 'saute' button on the Instant Pot and add in the oil/butter.
  • To the oil, add the onion, garlic, celery, and carrot, along with one teaspoon of sea salt and some pepper.
  • Cook 1-2 minutes, just to bring out the flavors.
  • Add in the squash, cauliflower, turmeric (if using), and water.
  • Hit 'cancel' to stop the Instant Pot from cooking.
  • Give the veggies a good stir.
  • Secure the Instant Pot lid, making sure the pressure release is set to 'sealing'.
  • Hit 'manual' and set the Instant Pot to cook for 8 minutes at high pressure.
  • Once completed, let the Instant Pot naturally release (don't touch it) for 10 minutes (it will read LO10).
  • Vent the remaining steam, open the lid, and season to taste.


Nutrition facts based on using two tablespoons of olive oil. WW SmartPoints: 3


Calories: 77kcal | Carbohydrates: 8.1g | Protein: 1.8g | Fat: 4.9g | Fiber: 2.5g | Sugar: 4.7g