In large pot over medium heat, heat olive oil. Add onion and pinch of salt. Sauté 6–8 minutes until softened. Stir in garlic, thyme and celery; cook another 2–3 minutes.

To pot, add chopped potatoes, vegetable broth, salt and pepper. Bring to boil, then reduce heat and simmer uncovered 15–20 minutes, or until potatoes are tender.

Stir in corn and simmer 4–5 minutes to heat through.

Use immersion blender to blend a portion of the soup for a creamy texture. Can also carefully transfer 2 cups soup to standing blender and return it to pot.

Stir in lime juice. Taste and adjust seasoning. Serve hot, garnished with cilantro.

Turn pot on to sauté setting. Heat olive oil, then add onion and pinch salt. Sauté 6–8 minutes, until softened. Add garlic, thyme and celery; cook another minute.

Add potatoes, vegetable broth, salt and pepper. Cancel sauté mode. Close lid, set valve to sealing, and pressure cook on high 5 minutes. Quick release pressure once done.

Turn on sauté mode again. Stir in corn and cook 4–5 minutes until heated through.

Use immersion blender to partially blend soup directly in pot, or blend a portion separately and stir it back in.

Stir in lime juice, adjust seasoning to taste and serve hot, garnished with cilantro.