Set the Instant Pot to sauté and heat up a bit of the butter; add the garlic and cook for 1 minute, or until garlic is golden brown on all sides.

Pour in water and stir for 1 minute.

Place steamer basket inside the Instant Pot and add cauliflower florets.

Close the lid and set the valve to sealing.

Set on manual setting and cook on high pressure for 3 minutes; quickly release the pressure and open up the lid half-way. Let stand 3 minutes.

Drain out the liquid and transfer cooked cauliflower and garlic to a food processor or blender. Add butter, sour cream, and seasonings; pulse until blended and creamy.

Garnish with fresh parsley. Serve.