Press the Saute button and adjust to high.
Add butter. After it is melted, add the onion and garlic and saute for 5 minutes or until browned.
Deglaze the pot with chicken broth and scrape any browned bits off the bottom of the pot.
Add cauliflower, seasoned salt, garlic salt, and pepper.
Close the lid, turn the knob to Sealing.
Press the Manual or Pressure Cook button and adjust time to 5 minutes.
When the timer beeps, turn the knob from sealing to venting, then remove the lid and add the heavy cream.
Using an immersion blender or high-powered blender, blend the soup until completely smooth (if you use a blender, blend the soup in small batches), about 3 minutes. Stir in cheddar cheese and serve immediately.