Add the chopped onion and minced garlic to the Instant pot and saute in oil for 2 minutes, stirring occasionally.
Add the cauliflower, chicken broth, salt and pepper to the bowl and cover the Instant pot. Press “Manual” and cook on high pressure for 8 minutes. When the timer is done, do a quick pressure release by carefully opening the steam valve and letting the steam escape. Once done, remove the lid.
Add the cream cheese to the soup and then use a hand blender or a regular blender to puree the soup until smooth.
Serve while hot and garnish as desired!