Press the saute button on your Instant Pot and add the bacon. Stir occasionally for 10-15 minutes until bacon is crispy. Press the cancel button. Remove bacon from pot with a slotted spoon and place on a paper towel lined plate. I left all of the rendered bacon fat, but you could empty the insert and just leave 2 tbsp of the bacon fat if you wish.
Press the saute button again and add the garlic, carrots, celery, and onion. Stir to coat with the bacon fat, scraping the bottom of the pot as well. Saute for 7 minutes until vegetables start to soften and onion is translucent. Press the cancel button.
Add in the cauliflower, chicken broth, sea salt, and pepper. Stir to combine. Place the lid on the Instant Pot and be sure that the valve is positioned to "sealing." Press the soup/broth button. This will set the cook time to 30 minutes once the pot gets up to pressure.
When the soup is done pressure cooking, carefully move the valve from "sealing" to "venting." When the pressure button indicator drops, remove the lid from the pot. Use an immersion blender to blend the soup to a bisque-like consistency.
Press the saute button and add in the canned coconut milk, nutritional yeast, and bacon. Reserve some bacon to put on top of the soup if you wish. Stir occasionally for five minutes, and then press the cancel button. Ladle into bowls, garnish with dried parsley, and enjoy!
