Add the butter to the vessle of the Instant Pot and turn to Saute.

While the butter melts, chop the onion and garlic. Add to the Instant Pot and cook for 3-4 minutes, stirring occasionally.

Add the broth and deglaze the pan. Add the chopped cauliflower and sea salt. Close and lock the lid. Set pressure to HIGH and time to 5 minutes.

When time is up, allow the pressure to release naturally.

Meanwhile, cook the bacon and chop the green onion.

Using an immersion blender, blend the soup carefully until smooth.

Add the cream cheese, heavy cream and 3/4 of the shredded cheese. Blend again to incorporate.

To serve, ladle into bowls, top with remaining shredded cheese, crumbled bacon and green onions.