Cook bacon and set aside. I cook mine in the oven, 425 degrees F for 15-17 minutes.

Add ground beef and ground pork to the Instant Pot and turn on the Saute
setting. 

Brown the meat until there is no pink. If there is excessive fat, drain it out (use a paper towel or spoon).

Move browned meat over to the side and add the onion and minced garlic. Saute for about 5 minutes or until the onion browns. 

Turn off the Saute setting and stir the meat mixture with the onion and garlic. 

Add the garlic salt, salt, pepper and stir well. 

Finally, add chicken broth and cauliflower rice. Make sure it is well mixed. 

Place the lid on the Instant pot and make sure the pressure valve is set to SEALING. Pressure cook for 20 minutes.

When the Instant Pot is done, carefully do a quick release by turning the pressure valve to 'VENTING', and allow all the
pressure to be released.

When the pressure is released and the float valve is down, carefully remove the lid and stir the soup. 

Add the heavy cream, shredded cheese and crumbled bacon. Stir well. 

Place the lid loosely on the Instant Pot just to keep the heat in so the cheese melts.

Let it sit for 2-3 minutes.

Place the soup in bowls and garnish with your favorite toppings!