Measure out all of the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Press the saute button on the Instant Pot (IP) and let the inner pot heat up for about a minute. Add the onion, potato and bell pepper and saute for 3 minutes, stirring frequently and adding a bit of water to keep the veggies from sticking to the pot.
Turn off the IP and add the spices that you set aside earlier and stir. Add the non-dairy milk and the water and stir again. Lock the IP lid into place, making sure the nozzle is in the sealing position. Use the manual mode and set the timer for 5 minutes. When the timer goes off, use the natural release setting.
When all of the pressure is out of the pot, take off the lid and allow the soup to cool for about 10 minutes. Measure out 2 cups of soup (435g) and add it to your blender. Blend until creamy and smooth and pour it back into the IP.
Add the frozen corn, parsley, nutritional yeast, maple syrup and black pepper and stir until combined.
Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Heat a large pot over medium heat for about 2 minutes. Add the onions and cook for about 5 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the potatoes, red pepper and the spices that you set aside earlier and cook for two additional minutes, stirring occasionally.
Add the non-dairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 - 20 minutes.
Remove 2 cups of the soup (435g), place it in your blender and blend until creamy and smooth.
Return blended soup to the stock pot, along with the frozen corn, parsley, nutritional yeast, maple syrup and black pepper and stir.