Don’t worry if chopped greens fill the Instant Pot insert all the way to the top.  As long as the liquid portion of the soup is below the max fill line, it’s ok.  The greens will cook down as the IP comes to pressure. 

For ease and less clean up, the onions/shallots can be cooked in the IP on sauté mode before adding in veggies to cook if desired.  I prefer to cook them separately and to add them in after cooking as this gives the best flavor.

FOR STOVE TOP: Place broccoli, cauliflower, thyme, ginger, and salt into large soup pot.  Add chop greens on top and press down.  Pour broth over top. Bring to simmer and cook, covered until veggies are soft- about 15 minutes.  While soup is cooking, heat fat of choice in small skillet.  Sauté onions (or shallots) until translucent and starting to brown.  Set aside.  Once soup is done cooking, turn off heat.  Add parsley, cilantro, lemon juice, and cooked onions/shallots to pot.  Using an immersion hand blender (or regular blender), puree soup until creamy smooth.  Taste and adjust for salt and pepper.   To make cashew cream, puree soaked cashews and equal parts water in a high speed blender until creamy smooth.  Top soup with cashew cream and microgreens before serving. Enjoy!