Turn pressure cooker on, press “Sauté”, add 2 Tablespoons olive oil and wait 2 minutes for the pot to heat up.

Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally. Transfer to a plate and set aside to top the soup later.

Add another 2 Tablespoons olive oil. Add the onion and cook until starting to soften, about 2 minutes, stirring occasionally.

Add the garlic and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.

Add the cauliflower, stock, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 3 minutes, close the lid and seal the valve. Once done cooking do a quick release.

Carefully puree the soup using an immersion blender (or transfer it to a regular blender and puree).

Set the instant pot to “Warm” and stir in half the cheese until melted, reserving the other have for topping.

Stir in the cream. Press “Cancel” to turn off the pot.

Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.