Begin by chopping the cauliflower into small florets and dicing the bell peppers and onion. Rinse the spinach thoroughly to remove any dirt or grit.

Using the sauté function on your Instant Pot, heat a drizzle of olive oil over medium heat. Add the diced onion and bell peppers to the pot and cook for about 3-5 minutes, stirring regularly until they are soft and fragrant.

Once the onions and peppers are soft, add the chopped cauliflower and rinsed spinach to the pot. Stir in the cream and your chosen seasonings such as salt, pepper, and herbs. Mix everything together until well combined.

Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select the high-pressure setting and cook for 5 minutes. Once done, release the pressure quickly.

After the pressure has released, carefully open the lid and stir in your cheese of choice until it's melted and gooey throughout the casserole.