Pressure-Cooker Creamy Cauliflower Soup

• 6 cups water
• 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
• 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 large bay leaf
• 3 teaspoons dried celery flakes
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons adobo seasoning
• 3/4 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 3/4 cup nonfat dry milk powder
• Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

1. Place the first 11 ingredients in a 6-qt. electric pressure cooker.
2. 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.
3. Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.

water, potatoes, head cauliflower, onion, garlic, bay leaf, celery flakes, salt, ground mustard, cayenne pepper, nonfat dry milk powder, toppings

Taken from www.tasteofhome.com/recipes/pressure-cooker-creamy-cauliflower-soup/ (may not work)