READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you'll need to adjust accordingly. Also, altitude can affect your cook time.
Turn Instant Pot on to sauté. Pour in the olive oil, and once warm, add cauliflower, garlic and onions. Stir occasionally and sauté until onions start to get soft.
Turn off sauté mode and put remaining ingredients, except for the goat cheese, into the Instant Pot.
Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Set the pot to "Pressure Cook" (or manual) for 7 minutes. Once done, release pressure immediately.
Remove lid carefully. Use an immersional blender (this highly rated immersion blender is less than $20 on Amazon) to blend until creamy. If you don't have an immersion blender, you can blend batches in a traditional blender. I usually scoop about a third of the soup into my blender, blend, then move it another large bowl. Repeat it's all been blended.
Once blended, stir in the goat cheese in chunks until mixed in.
Serve with a dollop of Greek yogurt and some parsley (other options: a whole wheat crouton, gated cheese, or no toppings at all...it's fine without any extras!).
21 Day Fix Container Counts (1 serving = 1 cup): 1 green, 1/2 blue, 3/4 teaspoonWeight Watchers Freestyle Points (1 serving = 1 cup) 6 points (use less goat cheese to reduce points)Have you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!