4 cups Yukon Gold or other yellow potatoes, cut into larger bite sized pieces
3 tsp smoked paprika
¼ tsp ground thyme
3 cups vegetable broth
1 can of coconut milk
1 bay leaf
1 tsp Better than Bouillon vegetable base
¾ cup canned small white beans drained and rinsed well.
3 cups frozen corn
1½ tsp salt
⅛ tsp freshly ground black pepper
Chopped parsley to garnish
Instructions
Turn your Instant Pot onto 'saute' and once hot add your canola oil.
Add your diced onion and saute for about a minute before adding your red pepper. Continue cooking and stirring frequently for another minute.
Add your pressed garlic, chopped potatoes, smoked paprika, thyme, vegetable broth, coconut milk, bay leaf, Better than Bouillon and beans, Give it a quick stir.
Close the lid, ensure the vent is sealed and using the 'Soup' function, set it for 8 minutes.
Once the beeper sounds, allow it to release naturally for about 10 minutes and then manually release any remaining pressure.
Open the lid and after removing your bay leaf, immediately stir in your corn, salt and pepper and give it a good stir.
Allow the corn to sit at least 5 minutes and after it's cooled a bit, remove approx ½ of the soup (a good mix of solids and liquid) and pulverize until completely smooth in a high speed blender. Return it to the pot and stir to combine well.
Garnish with chopped parsley.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2019/02/19/instant-pot-corn-chowder/