Instant Pot Creamy Mushroom Soup [new recipe!!!]

We are HUGE mushroom lovers in this family, so I threw together this soup this morning for lunch today. I tasted a bit, and it is SOOOO  yummy! This is the best mushroom soup I have come up with far. My husband LOVED it!!! This soup is made in the Instant Pot, but you do need a blender, as well. 

SERVES 4

1 onion, chopped small
3-4 cloves of garlic, crushed
24 oz. Baby Bella mushrooms (cheaper to buy at Aldi or in bulk), sliced thinly
2 Yukon gold potatoes, peeled cut into 1-inch chunks
1/2 t poultry seasoning (this is NOT an animal-based product)
1 t Better-than-Bouillion No Beef Base
2 t brown rice miso (or you can use yellow or white)
1/4 t black pepper
3 cups low-sodium vegetable broth
1 cup unsweetened soy milk

Place  the chopped onions in the Instant Pot with about 1/4 cup veggie broth  and cook on the sauté function until they begin to brown. Stir  occasionally. Add in all of the rest of the ingredients (EXCEPT the soy  milk), stir everything well, and set the iPot to 4 minutes with QUICK  RELEASE. Stir in the 1 cup of unsweetened soy milk. Remove about 2 cups  of the soup, trying to get ALL of the potatoes (if you can), some  mushrooms, and some broth. Blend in a high-speed blender until smooth  and creamy, then replace into the pot with the rest of the soup. Stir  and serve warm!