Wash and prepare the onion, bell pepper, and jalapenos.
Add all the ingredients to the pressure cooker except for the vegan cream cheese. Stir to combine.
Add the lid and place the knob to sealing position. Select high pressure and set the timer for 5 minutes. (see notes)
Once cooked, carefully release the pressure immediately until the lever drops.
Open the lid carefully and add in the vegan cream cheese. Stir to melt.
Serve in a bowl and garnish with cilantro, tortilla chips, and lime juice if desired.
Pressure cooker notes: Allow about 20 minutes for the instant pot to come to pressure before cooking.To cook on the stovetop:
Wash and prepare the onion, bell pepper, jalapeños.
Add all the ingredients to a large pot except for the vegan cream cheese.
Bring to a boil, once boiling reduce heat, and simmer for 25 minutes.
After 25 minutes, add the cream cheese, and stir to melt.
Serve in a bowl, and garnish with cilantro.
To store leftovers: Refrigerate for up to 5 days. Or freeze in an air-tight freezer-safe container for several months. Thaw in refrigerator before reheating in microwave or on the store.To make this soup even creamier, remove a fourth of the soup and blend until smooth before adding back into the pot. Or use an immersion blender to blend just a portion of the soup. Just be sure not to blend it all to keep some of that beautiful texture.