Instant Pot Potato Corn Soup (Vegan)

 

Instant Pot Potato Corn Soup  served with some
vegan puff pastry squares that have a smear of
Boursin vegan cream cheese, topped with
 zucchini/summer squash zoodles, farmers market tomatoes
 and sprinkled with vegan Parmesan cheese
and a drizzle of balsamic glaze (25 minutes at 375F)
plus some Blueberry Mint Tea

Recipe adapted from https://www.evolvingtable.com/

Husband-Tested in Alice’s Kitchen

Makes 4 servings

This is a quick and easy soup recipe that can be ready in a trice. Serve it up with some bread or crackers and a piece of seasonal fruit.  

 

1 Tablespoon olive oil and/or water for sautéing 

1 sweet onion finely diced

4 cloves garlic, minced

1¼ lbs. red potatoes or 1 large white potato, cut into 1-inch pieces

2 carrots, chopped

2 celery stalks, chopped

1 yellow, orange, or red bell pepper, seeded and chopped

2 cups fresh corn kernels or 16- oz. bag frozen corn

4 cups vegetable broth (I used water with 1 heaping teaspoon Better Than Bouillon)

½ teaspoon thyme dried

½ teaspoon. rosemary dried

Kosher salt, to taste

Freshly ground pepper, to taste

½ - 1 teaspoon paprika

1 teaspoon Aleppo pepper 

¼ cup nutritional yeast

¼ cup pesto (Use vegan pesto to keep this recipe vegan.)

Set 6-quart Instant Pot to the sauté function and add oil, onion, celery, peppers and garlic. Sauté for 2-3 minutes.

Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, Aleppo pepper, nutritional yeast, pesto and paprika. 

Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.

Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)

Remove the lid and use a stick blender to blend a bit to your liking.

Serve potato corn chowder with chives or scallions, if you wish, and enjoy!  

 

Nutritional Information: Approximately 345 calories per serving. 13.2 g fat; 2.4 g sat. fat; 3 mg cholesterol; 953 mg sodium; 45.7 g carbohydrates; 8.5 g fiber; 10.3 g sugars; 16.4 g protein; 111 mg calcium; 6 mg iron; 1325 potassium