Instant Pot Cauliflower & Kale Soup

5 from 18 votes

3-4 tbsp ghee
2 medium onions, cut in half and then into strips
2 medium carrots, peeled and coarsely chopped
3-4 cloves of garlic, peeled
1 large head of cauliflower, coarsely chopped
1 quart bone broth, (you can adjust this based on how thick or thin you prefer your soup)
½ cup coconut milk or cream, (or raw milk or cream)
1-2 cups baby kale, (baby spinach would work here too)
Sea salt and pepper to taste

Turn the Instant Pot on, and press “Saute.”. Put the ghee into the pot to melt, and add the onion and carrot with a big pinch of sea salt. Cook the onion and carrot on the “Saute” function for 5-7 minutes until they are soft and sweet. Add the garlic, stir in, and then turn the "Saute" feature "Off."
Once you turn the "Saute" feature off, add the cauliflower and bone broth, and put the Instant Pot lid on. Turn the valve to closed, and press the “Soup” button. Bring the time down to 10 minutes. The Instant Pot will automatically turn on, taking about 10 minutes to come to pressure before counting down the 10 minutes of pressure cooking time.
When the Instant Pot is done pressure cooking, release the valve to let the pressure out, and take the lid off the Instant Pot. Add the coconut milk and baby kale, and use your immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.

Melt the ghee in a large soup pot, and add the onion and carrot with a big pinch of sea salt. Saute the veg until it is soft and sweet.
Add the cauliflower and bone broth and bring to a simmer. Simmer for about 20-25 minutes until the cauliflower is soft, and then turn the heat off.
Add the coconut milk and baby kale, and use an immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.