August 11, 2021

Instant Pot Cauliflower & Bacon Soup with Toasted Hazelnuts

The Instant Pot is a wonderful tool that can be used in a variety of ways. This soup is made entirely in the Instant Pot, which makes it such an easy recipe. The vegetables are cooked with a flavorful broth and pureed. Before serving, top the soup with crispy bacon, toasted hazelnuts, and olive oil drizzle.

Instant Pot Cauliflower & Bacon Soup with Toasted Hazelnuts

This easy, flavorful soup is made in the Instant Pot and topped with crispy bacon. It's also Whole30 and Paleo compatible.



  • 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

  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.


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