Begin by washing and chopping the cauliflower into small florets, julienning the bell peppers, and finely dicing the onion.

Rinse the spinach thoroughly, then set it aside.

In a skillet, heat olive oil over medium heat.

Add the diced onion and bell peppers; sauté for about 3-4 minutes.

Add cauliflower florets and cook for an additional 3 minutes.

Stir in the spinach until just wilted.

In a large mixing bowl, combine the sautéed vegetables with softened cream cheese, garlic powder, and half of the shredded cheese.

Mix thoroughly until creamy and season with salt and pepper.

Transfer mixture into the Instant Pot, spread evenly, and top with remaining shredded cheese.

Seal the lid and set to high pressure for 8 minutes.

Perform a quick release of the pressure and let it rest for a few minutes before serving.