Instructions

1. Preheat oven to 325F degrees.
2. Turn the Instant Pot on to sauté mode and add the butter. Once melted, add the diced onion, carrot and a pinch of kosher salt and cook 2-3 minutes, just until the onion is softened. Add the cauliflower florets and vegetable stock to the pot. Lock the Instant Pot lid into place. Using the manual setting, cook the soup on high pressure for 5 minutes. Quick release the pressure.
3. While the soup cooks, make the croutons. Add the cubed bread to a large rimmed baking sheet. Drizzle the melted butter evenly over the bread and then sprinkle with a large pinch of kosher salt and medium pinch of garlic powder; toss to combine. Bake the croutons in a preheated oven for 12-15 minutes until golden and starting to brown at the edges. Remove from oven and let cool.
4. Remove Instant pot lid. Carefully, use an immersion blender or high powered blender to puree the soup. I used my Vitamix and pureed the soup in 2 batches though an immersion blender would be easier so you can keep the soup in the Instant Pot! If using a blender, put soup back into Instant Pot.
5. Turn the Instant Pot to the warm setting. Add the grated cheese, cream, salt and pepper. Stir for 2-3 minutes to melt the cheese and warm the soup through. Adjust seasoning if needed.
6. Ladle soup into bowls and top with a handful of croutons and a pinch of fresh parsley if desired.

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