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Ingredients

  • 1 Medium Cauliflower
  • 4 strips Bacon
  • 1 tbsp Butter
  • 1 medium Onion
  • 1 tbsp Garlic (minced)
  • 2 cups Chicken Stock
  • 1 bay leaf
  • 1 tsp Dried Thyme
  • 1/2 tsp Chili Flakes
  • 1/2 cup half and half
  • 1 cup sharp Cheddar Cheese
  • Salt and pepper to taste

Instructions

  • Start with browning the bacon. Set Instant Pot to Saute mode. When hot, add bacon pieces. Cook till they are brown and crispy.
  • Remove bacon from the pot, Keep aside. Get rid of extra bacon fat ( we don't want to overpower the soup with bacon flavor)
  • Add butter to the pan, followed by chopped onion. 
  • Saute onion until soften. Stir in minced garlic. Cook for another 30 seconds, until the raw smell, is gone.
  • Add Cauliflower florets. Fry it for a couple of minutes. 
  • When little brown spots start to appear, pour in the stock.
  • Add bay leaf, thyme. Season it with salt and pepper. 
  • Set Instant Pot to the Manual Mode. Close the lid and let it cook on high for 5 minutes. Then let the pressure release naturally for 10 minutes, followed by a quick release.
  • When the pressure is completely released, carefully open the lid. Add cream, cheddar cheese, and chili flakes. 
  • Mix everything and smash a few cauliflower florets with the back of the spatula. Adjust seasoning.
  • While serving sprinkle crisp bacon and more cheese if required.


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