Pressure-Cooker Creamy Cauliflower Soup

tasteofhome.com

Suew50

Prep: 20 min. Cook: 5 min. releasing

14 servings (3-½ quarts)

6 cups water

1-¾ pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes

1 medium head cauliflower (about 1-½ pounds), cut into 1-inch pieces

1 small onion, chopped

3 garlic cloves, minced

1 large bay leaf

3 teaspoons dried celery flakes

1-½ teaspoons salt

1-½ teaspoons adobo seasoning

¾ teaspoon ground mustard

¼ teaspoon cayenne pepper

¾ cup nonfat dry milk powder

Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Place the first 11 ingredients in a 6-qt. electric pressure cooker.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.

Directions at tasteofhome.com

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