Cook cauliflower and onion in instant pot for 10 minutes, browning the cauliflower and onion.

Add chicken broth and heavy cream and scrape any brown bits off the bottom of the pan.

Stir in seasoning, place the lid on making sure the vent is closed then set the instant pot for 8 minutes on high pressure.

Once the instant pot has finished its cycle slow release for 15 minutes before removing the lid.

Using an immersion stick blender add in your cheeses one at a time starting with the ricotta, then Parmesan then the remaining cheeses.

Garnish your soup with crispy bacon, additional cheese and sliced scallions