To start with, press sauté mode of the IP. Once the IP displays 'hot', then add olive oil and butter together. Now, add sliced garlic and fry until golden.
Add chopped onions and fry until pink. This will take a minute or 2
Then add fresh cauliflower florets and sauté for 2 minutes
Add vegetable stock, bay leaf, chopped dill leaves and salt, give a gentle stir.
Now, switch of the sauté mode. Close the IP lid with pressure valve in sealing position. Press Manual/Pressure cook button and set the timer to 5 minutes on high pressure. IP takes 7-8 minutes to build the pressure, so sit back and relax. Avoid opening the pot in between.
Allow the pressure to release naturally (NPR) for 5 minutes then Quick release the pressure (QPR) by changing the valve from sealing to venting position. Open the pot and allow it to rest for minute or 2.
Then, discard the bay leaf and using the immersion blender, blend the cooked cauliflower to a smooth puree. Now, switch on the sauté mode on low, add milk, walnut, nutmeg and simmer for minute. Stir once in between.
Then add fresh cream or coconut cream, pepper powder and mix, simmer for another 30 seconds
Finally add red chilli flakes and mix. Creamy Cauliflower soup is ready to serve.