Wash and chop or mince the celery, onion, and garlic; also wash and chop the cauliflower.

Pre-heat the Instant Pot in sauté mode.

Add the butter to your Instant Pot, and let it melt.

Sauté the celery, onion, and garlic for about 3 to 5 minutes.

Add the sausage in with your veggies and allow it to brown, crumbling it up with the veggies.

Add the cream cheese and shredded chicken in with your vegetable mixture, and mix together well.

Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the vegetable mixture in the Instant Pot.

Add a cup of water.

Put the lid on your Instant Pot.

Turn off the sauté function, press Manual, and set your timer for 8 minutes; allow a natural pressure release.

When it's done, stir the casserole together... If there's extra water, you may need to turn the sauté function back on and let it cook down just a little bit.

You can top it off with chopped basil or parsley if desired. Serve and enjoy!