1. Press "sauté" on Instant Pot to start heating it up. Once its heated up add in the onions and cook until soft. Splash in 1 or 2 tbsp of water to prevent sticking.
2. To the pot add in the carrots, celery, garlic, cauliflower, potatoes, beans, veggie broth, 2 cups water, and spices and stir.
3. Put the lid on and set the timer to "manual" for 5 minutes. When the timer is up do a 10 minute natural release for 10 minutes, then release the rest of the pressure manually.
4. In a blender add the cashews and plant milk and 2 scoops of the soup with the broth. Blend on high for 30 seconds until the cashews are completely smooth. Add the cashews mixture back to the pot and stir.
5. Put the Instant Pot back on "sauté" add in the corn and spinach and stir. Let it simmer for a few minutes until the spinach is wilted. Once its wilted press "cancel" to turn off the Instant Pot. Season with more salt and pepper to taste and serve.
