Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño.
Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.
Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute.
Add 2 tablespoons of vegetable oil to coat the bottom of the pot.
Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent
Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels.
Add 1 can of rotel.
Stir to combine. Then, slowly add in vegetable broth.
Mix in the chili powder and garlic powder, as well as the salsa verde.
Close the lid and make sure the valve is set to 'sealing.' Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)
Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 15 minutes.
After the natural pressure release, flip the valve to 'venting' to release any remaining pressure, then remove the lid once the floating pin drops.
Stir the soup and add remaining chickpeas (optional).
TIP: If the soup is thinner than you would like it to be after removing the lid, press 'sauté' and let it simmer for a few minutes.
Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.
Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!