Push the saute button on the Instant Pot. Add the onion and a splash of water. Saute for a couple of minutes until the onion is slightly soft.
Then add the garlic and saute for 30 more seconds.
Next add the carrots and celery. Saute for another few minutes until the vegetables start to soften.
Press the cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth to the Instant Pot.
Give the ingredients a stir to combine. Then close the lid.
Press the manual (pressure cook) button and set the timer for 4 minutes (on high).
Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.
Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid.
Add the corn to the soup and stir.
Then pour in the cashew cream and stir the soup to combine.
Add salt and pepper, to taste, and enjoy.
Storing:Leftover soup can be refrigerated for up to 3 days. Reheat on the stove or in the microwave. For best results, do not freeze.Substitutions:In place of the cashew cream, you can use canned full-fat coconut milk, pureed Cannellini (white kidney) beans, or pureed silken tofu. You will need about ½ cup. If Yukon gold or similar potatoes are unavailable, Red Bliss are a good alternative. Russet potatoes are not a good choice for this recipe since they are starchy and will not hold their shape.Stove-top instructions:In a large pot over medium heat, saute the vegetables. Then add the potatoes, herbs, and broth. When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender. Stir in the cashew cream. Then season to taste with salt and pepper and serve.