Begin by chopping the cauliflower and bell peppers into bite-sized pieces. If using fresh spinach, wash and chop it.

Set your Instant Pot to the sauté function and add a splash of olive oil. Sauté the bell peppers for about 3-4 minutes until tender.

Add the chopped cauliflower, spinach, vegetable broth, and cream cheese to the pot. Mix thoroughly.

Sprinkle in garlic powder and salt to taste, stirring well to distribute.

Seal the Instant Pot lid and set to cook on high pressure for 8 minutes. Let the pressure release naturally for about 10 minutes.

Carefully open the lid and stir in the shredded cheddar cheese until melted.

Dish the casserole while warm, garnishing with fresh herbs if desired.