Cut the cauliflower in small pieces (if using fresh).
Heat the olive oil in the Instant Pot on the saute setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
Add the remaining ingredients, except the cream and garnishments, and set the Instant Pot to pressure cook on high for 9 minutes.
Use the quick release to release the pressure. Use an immersion blender to blend until the soup uniform.
Turn the Instant Pot to the saute setting and add the cream in; bring to a simmer.
Turn the Instant Pot off and serve with shredded Parmesan cheese, crumbled bacon and green onions.
If you don't have animmersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
Substitute the bacon with ham, prosciutto or any smoked meat.
Substitute bacon grease for the olive oil.
Add ⅛ a teaspoon of chili powder or cayenne pepper for some additional heat.
If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
Replace the chicken stock with vegetable stock and cream with coconut milk (and omit the anchovies) to make it vegan.