Soak the cashews in water for about 30 minutes. Drain.
Add cashews, plant-milk, nutritional yeast, maple syrup, miso paste, and lemon juice to a high-speed blender. Been on high for about 3 minutes or until creamy and smooth. Set aside.
While cashews are soaking, dice onion and mushroom. Mince garlic if not using a jarred minced garlic.
Line the bottom of the Instant Pot pot (the one you can take out) with 1 cup of vegetable broth. Sauté the onion, mushrooms, and garlic for about 5 minutes. Your soup will be at pressure for only 3 minutes so this step is important or your onion will be crunchy.
Add in the Italian herbs, salt and pepper while the onion mixture is sautéing.
Add in 2 cups of frozen vegetables. Use the small diced mixed vegetables.
Pour the creamy cashew mixture on top along with the remaining 3 cups of vegetable broth and dried bow-tie pasta. Give it a stir.
Set the Instant Pot for 3 minutes high pressure. This will take about 10 minutes to come to pressure, depending on your pot.
After the Instant Pot comes to pressure and cooks for 3 minutes, let your pot naturally release for 12 minutes.
After 12 minutes of natural release, carefully release the rest on the steam/pressure with a long-handled spoon or similar device.
Open your pot and stir in a large handful (about a cup) of torn baby spinach. Stir around and it will wilt.
Salt and pepper to taste. Also, add in a little broth if the soup is too thick for your preference.