Turn Instant Pot to Saute function and saute onion, celery and carrot about five minutes or until soft. Add broth, drained beans, sweet potato and seasoning.
Cancel Saute function and secure lid, turning steam vent to sealing. Set Instant Pot to cook for 5 minutes at high pressure.
Meanwhile, puree cashews and water until smooth, about 1-2 minutes and chop greens.
When instant pot finishes cooking, allow steam to release naturally for 10 minutes, then manually release remaining pressure. Stir in cashew milk and kale. Taste and add salt, pepper or additional seasoning as desired.