Step 1

Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) and the onion and sauté until translucent and golden, 3 to 5 minutes.

Step 2

Add the garlic, celery, carrots, and parsley to the pot. Sauté for an additional 2 to 3 minutes, until the garlic is golden and fragrant.

Step 3

Next, add the diced potatoes to the pot; cover with vegetable broth, then seal the lid and cook on Manual “high” pressure for 5 minutes.

Step 4

While the soup is cooking, add the cashews, miso paste, and 1 cup of filtered water to a high-speed upright or bullet blender. Blend until thick and creamy, 60 to 90 seconds.

Step 5

Once the timer goes off, cover the vent of the pressure coker with a dish towel and immediately release the pressure. Remove the lid and stir in the spinach and cashew cream, then season with salt and pepper to taste.

Step 6

Serve warm with fresh parsley and black pepper, or as desired.  Leftovers will keep in the fridge for up to 7 days.