Cauliflower Potato Soup

Place chopped bacon in the Instant Pot and press Sauté button. It's important to place the bacon in the cold pot before turning on the heat Stir occasionally and allow the bacon bits to crisp ( roughly 4 minutes). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat. Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant. Deglaze by pouring roughly 1/3 cup chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful. Add 2 bay leaves, cauliflower, and 2 red potatoes in the pot. Pour the remaining homemade chicken stock into the Instant Pot. Close the lid and cook on Manual at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully. Blend cauliflower soup into desired consistency with an immersion hand blender. Break the larger pieces into smaller florets, so it'll be easier to blend. Add 1 cup of heavy cream. Taste the soup and season with 2 tablespoons of fish sauce and kosher salt. Remove Bay Leaves (If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them prior to blending). Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy! Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.