Begin by dicing one onion and one yellow bell pepper. If you enjoy a little heat, finely chop one jalapeno. Mince three cloves of garlic.

Open the Instant Pot and add prepared onion, yellow bell pepper, jalapeno, frozen corn, and minced garlic. Add drained white beans, cumin, chili powder, oregano, salt, and pepper. Pour in vegetable broth and stir together.

Secure the lid on your Instant Pot, set the vent to Sealing, select High Pressure setting, and set timer for 5 minutes.

Once the timer goes off, carefully perform a quick release by turning the vent to Venting. Wait for steam to escape, then open the lid.

Stir in the vegan cream cheese until fully blended. Adjust consistency with additional broth if needed.

Ladle into bowls and garnish with fresh lime wedges and cilantro. Enjoy your creamy vegan white bean soup!