Step 1

Heat Instant Pot using the Sauté function. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove the bacon and set it on a paper towel to drain. Reserve bacon pieces for garnish.

Step 2

Add onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 3 minutes. Stir in 1 cup broth and scrape the bottom of the pot to deglaze, removing all browned bits. Turn off Instant Pot.

Step 3

Add potatoes, cauliflower, remaining chicken stock, milk, salt, pepper, and garlic powder. Attach lid and securely seal, making sure valve is in “sealing” position. Switch the Instant Pot to the Pressure Cook -- High Pressure setting. Set the timer for 10 minutes. It will take about 10 minutes to come to pressure.

Step 4

When the Instant Pot finishes cooking, release the pressure manually.

Step 5

Use an immersion blender to blend the soup to the desired consistency, or transfer it in batches to a blender to puree. Taste and add additional salt, pepper, or garlic powder, if desired.

Step 6

Stir in cheddar cheese until melted. Garnish with reserved bacon, additional cheese, parsley or green onion.

Step 7

Keep soup warm for up to 1 hour using the “keep warm” setting on the Instant Pot.