Start with browning the bacon. Set Instant Pot to Saute mode. When hot, add bacon pieces. Cook till they are brown and crispy.
Remove bacon from the pot, Keep aside. Get rid of extra bacon fat ( we don't want to overpower the soup with bacon flavor)
Add butter to the pan, followed by chopped onion.
Saute onion until softened. Stir in minced garlic. Cook for another 30 seconds, until the raw smell, is gone.
Add Cauliflower florets. Fry it for a couple of minutes.
When little brown spots start to appear, pour in the stock.
Add bay leaf, thyme. Season it with salt and pepper.
Set Instant Pot to the Manual Mode. Close the lid and let it cook on high for 5 minutes. Then let the pressure release naturally for 10 minutes, followed by a quick release.
When the pressure is completely released, carefully open the lid. Add cream, cheddar cheese, and chili flakes.
Mix everything and smash a few cauliflower florets with the back of the spatula. Adjust seasoning.
While serving sprinkle crisp bacon and more cheese if required.