1. Turn the Instant Pot to sauté and add the diced bacon. Cook the bacon, stirring occasionally, for about 5 minutes, until brown and crispy. Remove the bacon using a slotted spoon and transfer to a paper-towel lined plate. Reserve 2 tbsp. of the bacon grease* in the Instant Pot and discard the rest. Add the onions and garlic and sauté for 5 minutes or until the onions are translucent and the garlic is fragrant. Turn off the Instant Pot.
2. Pour in the broth, followed by the chopped cauliflower. Close the Instant Pot and ensure the valve is closed. Set the Instant Pot to pressure cook (on high) for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure. When the time is up, allow the Instant Pot to release pressure naturally for about 5 minutes, then open the vent and release the remaining pressure. Open the lid.
3. Add the cream/milk and either use an immersion blender to blend the soup until it reaches a creamy consistency, or transfer the soup to a blender (you might have to do this in batches) and blend until smooth. If using a blender, transfer the soup back into the Instant Pot and turn it to sauté. Add the sour cream and 1/2 cup of the cheese, and stir to incorporate, cooking for about 3 minutes. Season the soup with salt and pepper, to taste. Serve the soup immediately, topping it with the remaining shredded cheese, the cooked bacon, sour cream and green onions!

Stovetop Directions

1. Follow the directions as above, beginning with sautéing the bacon in a large pot over medium-high heat. Add the broth and cauliflower to the pot, and bring the liquid to a boil. Turn the heat down and put the lid on, simmering for about 15 minutes, or until the cauliflower is fork-tender. Follow the remaining directions as above.