Add bacon, stirring occasionally and cook until crisp. Remove the cooked bacon, place them on a paper towel to absorb excess fat and leave about 2-3 tablespoons of grease in the pot.
Cook the Onion and Celery:
Add chopped onion and celery to the bacon grease. Cook, keep stirring for about 1-2 minutes.
Add a small amount of the broth to deglaze the pan, keep stirring and scraping all the brown bits off the bottom of the pot. Add garlic, cook for 30 seconds.
Pressure Cooker the Cauliflower Soup:
Add cauliflower florets, broth, salt, and pepper to the pot. Turn off the instant pot, place the lid and seal.
Select “soup” and adjust the timing to “5 minutes”. Once it’s done, let it on natural release for 10 minutes before opening the lid.
Puree the Cauliflower Soup:
Open the lid, use a hand blender, puree the cauliflower. Please do this carefully.
Pour in the heavy cream, sour cream, and cheddar cheese. Keep stirring until the soup is smooth and creamy. Adjust seasoning with salt, pepper, and extra cheese if needed.
Turn off the instant pot. Serve with crisp bacon and enjoy!
If you like a thinner soup consistency, simply add about 1/4 - 1/2 cup of hot broth the soup and stir to combine. If you don't like bacon, feel free to skip it and use 2 tablespoons of butter instead of bacon grease.