Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion , diced
• 2 cloves garlic , minced
• 1 head cauliflower , coarsely chopped
• 1 green bell pepper , Optional
• 1 tablespoon onion powder
• salt and ground black pepper to taste
• 1 , 32 fluid ounce
• 2 cups shredded Cheddar cheese
• 1 cup half-and-half
• 6 slices cooked turkey bacon , diced
• 1 tablespoon Dijon mustard
• 4 dashes hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

Nutrition per serving