Now add bay leaf, cauliflower florets and celery and saute for 2-3 minutes.
Add dried herbs, vegetable stock, salt and pepper and mix well.
Close the lid of the Instant Pot and set the valve to sealing position.
Press PRESSURE COOK and set the timer to 8 minutes.
It will take 10-12 minutes for the pressure to build up.
Once the timer goes off, let the pressure release on it’s own for 10-15 minutes.
Release the remaining pressure by moving the valve to venting.
Open the lid of the Instant Pot.
Let the soup cool down a bit.
Discard the bay leaf.
Using an immersion blender, blend the soup until smooth.
Add milk, cream, cheddar cheese and red chilli flakes and mix well.
Top with your choice of topping and serve hot.
You can also use chicken broth in place of vegetable broth.To make a vegan version of this soup, skip adding milk, fresh cream, and cheese. Replace these with vegan milk and cream and nutritional yeast.Cut the cauliflower into small florets, so that it becomes easy to blend it after cooking.If you like your soup thinner, you can add more vegetable stock and thin it out.You can also add a little turmeric powder, for color and its anti-inflammatory properties in Winters.It is also a great sauce, so if you have leftovers, maybe try it as a Pasta sauce?Top with crispy bacon, sour cream, and chives, for the best taste.