Add the broth, onion powder, garlic powder, potato, corn, and beans to your Instant Pot. Cook at high pressure for 5 minutes, then do a 10-minute natural release.
Now it's time to blend! You have two options. You can use your immersion blender to puree the soup for a few seconds until you have a thick but still-chunky mixture. Or, you can transfer ½ of the soup to an upright blender and puree, then transfer it back to the pot. Either way, don't overblend, or your pot will throw a burn warning during the next step.
Add the carrots and broccoli to the Instant Pot. Set it to cook at high pressure for zero minutes (yes!), then do a quick release. Add the soy milk and nutritional yeast, stirring to combine.
Dish up your bowls of soup, and top each one with a handful of cashews.
Stovetop Directions
In a soup pot, combine the broth, onion powder, garlic powder, potato, corn, and beans. Bring to a boil, then reduce the heat and simmer, covered, for 10-15 minutes. The potatoes should be fork-tender.
Now it's time to blend! You have two options. You can use your immersion blender to puree the soup for a few seconds until you have a thick but still chunky mixture. Or, you can transfer ⅓ to ½ of the soup to an upright blender and puree, then transfer it back to the pot.
Add the carrots and broccoli. Cover, and cook for 4-6 more minutes, still on medium-high, then turn off the heat. Add the soy milk and nutritional yeast, stirring to combine.
Dish up your bowls of soup, and top each one with a handful of cashews.
Notes
The great thing about this soup is that it's flexible! See the section above for variation ideas to make this using what you have handy.Getting the blending part right is key. You don't want a totally smooth puree. Partially blending lets you still have some of the texture but also adds thickness to the soup. If you're cooking in the Instant Pot, be sure not to blend to a totally smooth puree, or your pot could throw a burn warning during the second round of cooking at pressure.Leftover corn chowder will keep for 3 to 5 days in a covered container in the fridge.You can also freeze this soup for up to 6 months in an airtight, freezer-safe container. Make sure to leave about 1" of headroom before freezing. Thaw overnight in the refrigerator, and reheat on the stovetop or in the microwave.