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In the Instant Pot, steamfry the onion, celery, and carrots with a little water or vegetable broth for about 5-6 minutes or until onions are translucent.
Add garlic, veggie broth, lentils, potatoes, and black pepper.
Cook on high pressure for 12 minutes with NATURAL release.
Open the lid and stir in the chopped spinach.
While the soup is cooking, boil the potatoes for the sauce.
Then, blend the ingredients for the creamy soup base (boiled potatoes, cashews, Cannellini beans, lemon juice, and broth or water) until smooth in a high-speed blender.
Pour the sauce into the soup mixture and stir well to combine.
Add salt to taste.
Add more black pepper if desired.
If the soup is too thick for your taste, add more broth.