Flavorful Creamy Instant Pot Vegetable & Protein Soup

Sauté the onion and garlic in the Instant Pot using the Sauté function until softened.

Add the carrots, potatoes, celery, white beans, vegetable broth, thyme, and bay leaf to the pot.

Secure the lid and cook on High Pressure for 10 minutes. Allow a natural release for 5 minutes before quick-releasing the remaining pressure.

Remove the bay leaf, then transfer the mixture to your blender. Blend until completely smooth. Add a splash of olive oil or a squeeze of lemon juice for brightness before serving.