Set the Instant Pot to saute and add the bacon to the pot. Cook until crisp and then remove with a slotted spoon and set aside on a paper towel lined plate to drain.

Add the onion to the bacon grease and cook for 5 minutes, stirring often, until the onions have softened. Add the garlic and cook for 30 seconds more.

Add the chicken broth to the pot and scrape up any browned bits from the bottom of the pan. Add the cauliflower to the pot.

Place the lid on the pot and set to the sealing position. Set the Instant Pot to manual and cook on high pressure for 5 minutes. 

Let the pressure release naturally for 10 minutes and then quick release.

Use an immersion blender to puree the cauliflower. Alternately, carefully transfer the hot soup to a blender and blend until smooth, working in batches if needed.

Warm the cream cheese in the microwave until it’s very soft and nearly melted. Stir in the cauliflower until smooth. Add the cream and 1 cup of the cheddar cheese and continue stirring until smooth and creamy.

Add salt and pepper, taste, and adjust seasonings if needed. 

Ladle into serving bowls and top with the cooked bacon, remaining cheddar, and green onions.