August 4, 2018

Instant Pot Bacon Cauliflower Soup

It's been a long time since I've touched this blog. Approximately three years ago, I became very burnt out with blogging. It started out as fun, and then it wasn't. It took hours to take photos, edit photos, learn SEO, all became about being noticed and getting paid. I was spending too much time on something, that honestly, didn't really matter at the end of the day. And so I walked away. I loved blogging when I started, it felt like a community. Until it wasn't. When I left it had become more about making money and less about sharing. I found myself being critical of food photos and always comparing myself to everyone else. It became something that wasn't the release from everyday stress that was the reason I started blogging in the first place.

So I'm back, but this time I'm older and wiser. I don't intend to make money off this blog, I have found that over the last two years the Internet is full of horrible food recipes. If I have to throw away one more inedible meal, I might scream. So this is my recipe book. Using my iPhone 6 (gasp, that's right my Canon Rebel hasn't been out of the closet in 2 years), I will be documenting the food I make so I can have a place to go back and try recipes that I liked in the past (or avoid recipes that were horrible).

Honestly, I don't care if anyone reads or cares about any of my posts. This is about my food journey so I can remember that I can be a pretty decent home cook, even if my photos didn't take 3 hours to stage, capture, and edit. If you're looking for glossy food magazine photos, they won't be here. I don't have the time or patience for that rat race any longer. So here goes.

Instant Pot Bacon Cauliflower Soup

  • 6 slices chopped bacon
  • 1 chopped onion
  • 6 cloves minced garlic
  • 2 chopped green onions
  • 4 cups chicken stock
  • 1 head cauliflower
  • 2 chopped red potatoes
  • 2 bay leaves
  • 1 cup heavy cream
Cooking Directions
  1. Saute the chopped bacon on the saute option on the instant pot. Once crispy remove from pot.
  2. Add the onions to the Instant Pot and saute for 2 minutes. Then add the garlic and one of the chopped green onions.
  3. Add the chicken stock.
  4. Add the potatoes, bay leaves, and cauliflower.
  5. Close the lid and set on the high pressure cooker option for 5 minutes. Do a quick release once it beeps as done.
  6. Remove bay leaves and then add the heavy cream. Cook on the saute setting until the soup thickens.
  7. Top with bacon and chopped green onions.
This recipe need a lot of additional salt at the end of cooking. It turned out really well though, it might benefit from a little spice (maybe crushed red pepper. 

Adapted from Instant Cookbook by Monet Chapin.
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