Instant Pot Corn Chowder
Ingredients:
- 1 c Onions chopped
- 1 Bell Peppers red, chopped
- 1 Bell Peppers green, chopped
- 3 Red Potatoes chopped
- 1 tbsp Olive Oil
- 3 cloves Garlic minced or pressed
- .5 tsp Smoked Paprika
- .5 tsp Ground Mustard
- .5 tsp Ground Black Pepper
- .5 tsp Chili Powder
- 1.5 tsp Sea Salt
- 4 c Almond Milk divided
- 3 c Frozen Corn Kernels
- 2 tbsp Arrowroot Powder
- 2 bunches Green Onions chopped
Instructions:
- Set instant pot to Sear or Saute setting and press start. Heat the oil in the inner pot for 3 minutes. Add the onions, bell peppers, garlic, spices, and salt. Cook uncovered for 4-5 minutes stirring occasionally. Hit Cancel.
- Add 2 cups of the almond milk, corn kernels, and potatoes to the inner pot. Lock the lid and select the Soup setting on the instant pot and adjust the time to 8 minutes and press start.
- When the timer goes off quick release the steam and when the pressure release stops, remove the lid. Set the instant pot back to Sear or Saute and press start. Add 1.75 cups of almond milk to the pot and bring to a boil. Dissolve the arrowroot powder 1.25 cups of almond milk and stir the mixture into the soup. Stir constantly for 5-6 minutes or until the soup is thickened. Turn off the instant pot.
- Service with green onions sprinkled on top.
Nutrition
Calories: 239kcal | Carbohydrates: 46g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 829mg | Potassium: 878mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1453IU | Vitamin C: 70mg | Calcium: 229mg | Iron: 2mg
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