Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
Add cauliflower, cashews, turmeric, cinnamon, broth and salt. Stir it all up. Press Cancel and close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for for 3 mins.
After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
Add the lemon juice. Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
Top with parsley and some chili flakes (optional). Enjoy with toasted bread!
Nuts: I used cashews to make this soup creamy. Other nuts such as almonds or macadamia or a combination could work too.Nut-free variation: Top make this soup nut-free, add full-fat coconut milk to make it creamy. Leftover ideas: Use leftovers as a Vegan creamy Alfredo sauce for pasta, it tastes heavenly. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.