Instant Pot Anti-Inflammatory Cauliflower Soup

Set the Instant Pot to sauté and warm the olive oil. 2. Add onion and cook for 3-4 minutes until softened. 3. Stir in garlic, ginger, turmeric, black pepper, and cumin; cook for 30 seconds until fragrant. 4. Add cauliflower, white beans, and vegetable broth. 5. Seal the lid and cook on high pressure for 8 minutes. 6. Let pressure release naturally for 5 minutes, then quick release the remaining pressure. 7. Add lemon juice. 8. Blend the soup carefully with an immersion blender until smooth and creamy. 9. Stir in Greek yogurt if using for extra creaminess and protein. 10. Taste and adjust seasoning, then serve hot.