Set the Instant Pot to Sauté. Add the 2 tablespoons vegetable broth until warm. Add the garlic cloves, onion and butter. Stir and cook for about 5 minutes until the onions are starting to soften.
Turn Instant Pot off and add the remaining 4 cups vegetable broth, dried navy beans and water. Add the mushrooms, greens, liquid smoke, thyme, black pepper, bay leaves, salt, and Spanish paprika.
Cover the Instant Pot, set to Sealing and set to Manual for 50 minutes. The Instant Pot will start automatically.
Meanwhile, boil the corn on the cobs in boiling water for about 5 minutes. Drain and rinse. When cooled, using a knife, carefully cut down the edges of the corn to cut off the kernels.
When the Instant Pot is done cooking, it’s recommended to let the pressure release naturally (25-30 minutes). Then remove bay leaves and add the nutritional yeast and corn. Stir.
Using an immersion blender (preferred), carefully blend the soup to your preference. I like most of the soup to be blended. *If using a blender, add about 1/2 the soup to a blender, blend until smooth and return the mixture to the pot and serve. Add the lemon juice and stir.
Refrigerate in an airtight container for up to a week. Makes 8 servings. Sauce will thicken as it sets.