Heat 2 tablespoons water and bouillon on medium in a multicooker (Instant Pot) or pressure cooker.
Add onion and garlic and saute for 5 to 8 minutes.
Cover and cook on high pressure for 3 minutes. Use a quick release.
Transfer to a blender. Add soymilk and sour cream. Cover the blender carafe tightly and place a towel over the carafe (to avoid any possible heat expansion mishaps). Blend until smooth, about 30 seconds.
Transfer the soup back to the pot, cover and keep on warm until ready to serve.
Serve with black pepper, fresh cilantro and a drizzle of lime juice.
True tales from the kitchen: I didn't take the bay leaf out before blending! I didn't mean to leave it in but I did and the soup was great. Feel free to remove the bay leaf before blending.