Healthier Instant Pot Cream of Chicken Soup
Cream of chicken soup, made healthier with cauliflower
Course: Soup
Cuisine: American
Keyword: Instant Pot
Servings: 6
- 1 rotisserie chicken meat removed and chopped
- 2 stock cubes
- 1 large head cauliflower rough chopped
- 1/2 teaspoon black pepper
- 1/4 cup heavy whipping cream
- 1 tablespoon chicken base to taste
Add cauliflower to Instant Pot with 2 cups water and 2 stock cubes. Cook on max pressure 13 minutes or high pressure for 15 minutes and quick release. If the cauliflower is cooked through, blend the water and cauliflower. Add water to adjust to your desired thickness. Add cream, pepper, chicken base and stir. Add chicken and heat through. Adjust seasoning.