This Creamy Vegetable Soup is made in the Instant Pot for an easy and comforting meal. It's vegan, dairy-free, gluten-free and best of all, delicious!
Add all of the soup ingredients (except the cashews and water) to the Instant Pot, lock the lid, and cook on Manual for 22 minutes.
Meanwhile, add the raw cashews and water to a high speed blender and blend until smooth.
Once the soup is cooked, "quick release" by turning the valve from sealing to venting to release the pressure and allow the steam to release quickly. Be sure to keep your face & hands away from the steam as it’s released.
(See post on why I do a quick release, this but feel free to do a natural release)
Once all the pressure is released, open the lid, add the cashew cream to the Instant Pot, and stir.
Serve and enjoy!
*Note: The Instant Pot can take a while to build up pressure (maybe 10 minutes or so) but it will start cooking after the pressure has been built up.