Chicken Cauliflower Soup

8 Chicken thighs

Chopped mushrooms

1 cup Chicken broth

15 min in Instant Pot

Vent, remove and save stock

1/2 onion chopped

2 tbsp butter

1 large head cauliflower - rough chop

3 cups chicken stock (use some of above)

1 tsp garlic powder

1 tsp salt

4 oz cream cheese - cubed

1 cup grated extra sharp cheddar

1/2 cup heavy cream

Melt butter in Instant Pot on “Saute”

Sauté onion for 2-3 min

Add everything else

Cook on high pressure for 5 min

Quick release and let cool a bit

Puree with an immersion blender

Add cream cheese, cheddar and combine until melted

Add heavy cream

Add chicken thighs (broken up) and mushrooms 

Keep on the “Keep warm” setting

Season with salt and pepper as needed

Garnish with grated cheese, sour cream, chives/green onion, crumbled bacon