Instructions

1. Pressing Sauté on Instant Pot. Adjust to Normal heat, and wait until display says "Hot." 
2. Add 1 tablespoon vegan butter to pan, and sauté cauliflower and shallots until softened and browned. Add salt and pepper to taste.
3. Add white wine to deglaze pan, then press Off/Keep Warm.
4. Place cauliflower, non-dairy milk and miso paste in high-speed blender or food processor and blend until smooth. Set aside.
5. Return Instant Pot to Sauté mode on Normal heat.
6. When hot, 1 tablespoon vegan butter and sauté mushrooms until browned. Remove and set aside.
7. Add 1 tablespoon vegan butter, onions, celery, carrots, salt and pepper to pot, and sauté until translucent. 
8. Add potatoes and garlic. Sauté until fragrant, about 2 minutes.
9. Add 2 tablespoons flour, and sauté until flour has evenly coated all vegetables and begins to brown.
10. Add white wine to deglaze pot.
11. Add thyme, bay leaves, vegetable broth, mushrooms, cream base, kelp powder and seaweed to pot.
12. Close pot, turn vent to Sealing position, press Manual, and adjust time to 5 minutes.
13. When cooking is complete, allow pressure to release naturally for 5 minutes before turning vent to release any remaining pressure. 
14. Open lid and stir contents, making sure nothing is stuck to pan. 
15. To serve, ladle soup into bowls. Garnish with thyme and oyster crackers or bread.