Instant Pot Cauliflower & Bacon Soup with Toasted Hazelnuts

• 1 large head cauliflower, cut into small florets
• 1 medium fennel bulb, thinly sliced
• 1 small yellow onion, diced
• 6 garlic cloves, minced
• 6 C chicken broth
• 1 C full-fat coconut milk
• 5 slices bacon, diced
• 1/3 C hazelnuts, toasted and roughly chopped
• 2 tsp sea salt
• 1/4 C fresh basil leaves, roughly chopped
• 3 T coconut aminos
• olive oil for serving

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1. Set the Instant Pot to sauté and add the bacon. Stirring occasionally, cook the diced bacon until it’s crispy. Remove the crispy bacon from the pot with a slotted spoon and set it aside; leave the bacon fat in the pot.
2. Add the sliced fennel and cook until it starts to caramelize, stirring often to prevent it from burning. This takes about 8-10 minutes.
3. Add in the onion and garlic. Continue sautéing an additional 3-5 minutes.
4. Add the chicken broth, cauliflower, basil, sea salt, and coconut aminos. Cancel the sauté mode, and place the lid on the pot. Lock it into place, and set to pressure cook on high for 20 minutes.
5. Manually release the pressure and remove the lid. Add in the coconut milk and use an immersion blender or high-speed blender to puree the soup until smooth.
6. Serve the soup in bowls topped with crispy bacon, hazelnuts, and a drizzle of olive oil.