Our Instant Pot vegan "clam" chowder tastes just like the real thing

Ingredients

• ½ head cauliflower (about 2 cups), broken into florets
• 1 large shallot, chopped
• ¼ cup dry white wine
• ¾ cup non-dairy milk
• 1 tablespoon vegan butter
• <span>2 tablespoon miso</span>
• <span>2 tablespoons vegan butter (divided)</span>
• <span>5 oz shiitake mushrooms, chopped </span>
• <span>3.5 oz bunashimeji mushrooms</span>
• <span>3 medium carrots, finely chopped</span>
• <span>3 celery stalks, finely chopped</span>
• <span>1 medium onion, finely chopped</span>
• <span>½ teaspoon salt, plus more to taste</span>
• <span>¼ teaspoon pepper, plus more to taste</span>
• <span>2 medium potatoes (or 8-10 fingerling potatoes), chopped</span>
• <span>5-6 sprigs thyme, chopped</span>
• <span>2 bay leaves</span>
• <span>2 cloves garlic, chopped</span>
• <span>2 tablespoons flour (Gluten free if needed)</span>
• <span>¾ cup dry white wine</span>
• <span>½ cup seaweed, chopped</span>
• <span>1 tablespoon kelp powder</span>
• <span>Cream base (from above)</span>
• <span>2 cups vegetable broth</span>