Chop the cauliflower into smaller pieces and set aside.
Turn the Instant Pot Saute mode in, adjust to High and wait for it to display Hot.
Add the oil and once shimmering add the onion and cook stirring for 3-4 minutes, until soft. Add the garlic and cook for another 30 seconds. Add the seasonings: salt, pepper, paprika, dried parsley, dried oregano, stir and cook for 30 seconds.
Deglaze the pot with the beer if using, scrape the bottom using a wooden spoon.
Add the cauliflower, broth. Cancel Saute mode. Place the lid, lock it, turn the valve to sealed, and cook on high pressure for 10 minutes. Next, do a 5 minutes Natural Pressure Release, after which release manually the remaining pressure.
Open the pot, turn on again Saute mode, and add the cream cheese and cheddar cheese. Use an immersion blender to blend the soup until smooth.
Taste and adjust for salt and pepper.
Turn off the IP.
Serve garnished with your favorite toppings. Enjoy!