Loaded Baked "Potato" Soup (S) (Instant pot version)

 Original Recipe

(if using frozen chicken cook one lb ahead of time in instant pot)

• 1 head cauliflower (cut into large chunks and steamed in instant pot with 1 cup of water for 10-15 mins till tender)
• 3 cups of water (water and chicken bouillon can be substituted for chicken broth)
• 2-3 tbsp chicken bouillon
• 1 onion
• 1-16 oz pkg radishes
• 1 tsp black pepper
• 1/2 tsp dill weed
• 1/2 tsp sage
• fresh cilantro (dime size)
• 2 tsp minced garlic
• 4 tbsp butter
• 1 lb boneless chicken, cut into bite size pieces 
• 4 strips turkey or regular bacon (cut into small pieces)
• 1-8 oz pkg reduced-fat cream cheese
• 8 oz grated cheese

- Steam cauliflower in instant pot.

- Trim the ends off radishes and cut in quarters, add to blender with 3 cups of water and pulse a few times until chunks are desired size.

- Add radish mixture, chopped onion, chicken bouillon, spices cilantro and garlic to a pot, cover and cook until veggies are tender.

- as the veggies are cooking sauce butter and chicken in a frying pan till juices run clear, when chicken is almost done add turkey bacon (if using regular bacon, air fry or pan fry separately and drain grease)

- blend cauliflower together with water and cream cheese.

- add cauliflower, chicken and veggies, mix together add and more seasoning that is needed to taste and top with cheese (if desired)

-ENJOY!