Turn on Instant Pot and select the 'Pressure Cook' or 'Manual' function on high.
Place cauliflower pieces into your insert pot (as a note, I used an small oven-safe bowl) and pour 1 cup of water into the bottom of your Instant Pot.
Place your insert onto the top of your trivet or sling and carefully lower into your IP.
Secure the lid and select the 'Pressure Cook' function on high. Cook for 6 minutes.
When the timer beeps, quick release all of the pressure.
Select the 'Cancel' function to reset the cooking function and carefully remove the lid.
In the same insert pot, mix the cauliflower with the cream cheese, cup of shredded cheese, ranch dressing, blue cheese crumbles and hot sauce until all ingredients are well combined.
Once all of the ingredients are well combined, top your insert with the remaining 1 cup of shredded cheese. ° You can either place the lid back onto the Instant Pot on 'Warm' and allow the cheese to melt naturally or, ° If you prefer to brown the top of your dip, you can place the insert into the oven for 10-15 minutes on 350.
Serve this delicious dip with tortilla chips, celery, cucumber rounds, carrots, pita chips and so much more!