Set the Instant Pot to Sauté. Add a splash of water, onion, carrot, and fresh jalapeño with a pinch of salt. Cook 3–4 minutes, stirring often and adding water as needed.

Add garlic and sauté 1 more minute, stirring to avoid burning.

Turn off the Instant Pot. Add potatoes, tomatoes, cashews, water or broth, and all spices except salt, nutritional yeast, and cayenne.

Lock the lid and set the valve to Sealing. Pressure cook on High for 6 minutes.

Let pressure release naturally for 10 minutes, then quick release any remaining pressure.

Carefully transfer the mixture to a blender. Add the milk, pickled jalapeños, brine, nutritional yeast, salt, and black pepper.

Blend until smooth and creamy.

Adjust seasoning: Add cayenne for spice, a squeeze of lemon/lime for brightness, or more salt as needed. Thin with extra broth or milk if desired.

Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.

In a medium pot over medium heat, add a splash of water, onion, carrot, and fresh jalapeño with a pinch of salt. Sauté for 3–4 minutes, stirring often and adding more water as needed to prevent sticking.

Add garlic and cook 1 more minute, stirring frequently.

Add potatoes, tomatoes, cashews, water or broth, and all spices except nutritional yeast, salt, and cayenne.

Bring to a boil, then reduce heat to a steady simmer. Cook 15–20 minutes, or until vegetables are fork-tender.

Carefully transfer the mixture to a blender. Add dairy-free milk, pickled jalapeños, brine, nutritional yeast, salt, and pepper.

Blend until smooth and creamy.

Taste and adjust: Add cayenne for heat, lime or lemon for brightness, more salt if needed, or thin with broth/milk to desired consistency.

Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.