Add cauliflower florets and chicken broth to the pressure cooker.

Close and seal the lid. Select 'Pressure Cook' and set the timer for 5 minutes.

Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Carefully remove the lid and use an immersion blender or regular blender to puree the soup until smooth.

Stir in the heavy cream and cream cheese until well combined.

Add the cooked bacon and cheddar cheese, mixing well.

Ladle the chowder into bowls and garnish with reserved bacon, cheddar cheese, and spring onions.