Soak 3/4 cup raw cashews for at least a few hours
Sauté 2 onions in instant pot
Layer in 3-4 carrots, chopped potatoes, and leave just enough room for two bags of frozen cauliflower and/or broccoli (should be mostly potatoes)
Fill with broth or water to the top of potatoes
Season with salt, pepper, garlic powder, paprika, nooch, and miso paste
Set to 10 minutes pressure cook
Once done, spoon out some broth and blend with 4-6 cloves garlic and cashews until smooth.
Add blended cashews back into soup. Then either use an immersion blender or potato masher to mash everything up smooth (I took the big chunks and about half the soup into the blender for a few seconds and mashed up the rest. For more texture use just the potato masher)
I mixed in some frozen corn at this stage but you can add anything you’d like. Adjust seasonings to taste.
