Pressure Cooker Corn Chowder
This easy corn chowder comes together quickly in your pressure cooker.
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 3 small red potatoes (10 oz./300 g)
- 1 tbsp (15 mL) olive oil
- 3 garlic cloves
- 2 tsp (10 mL) Smoky Barbecue Rub
- 1½ tsp (7 mL) salt
- 4 cups (1 L) unsweetened almond milk, divided
- 3 cups (750 mL) fresh or frozen corn kernels
- 2 tbsp (30 mL) cornstarch
- 2 green onions
Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped; set aside. Cut the top off the bell peppers and remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters. Place the peppers into the processor and process until coarsely chopped.
Slice the potatoes with the Simple Slicer on the No. 2 setting, then quarter the potato slices.
Set the Deluxe Multi Cooker to SEAR on HIGH and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, garlic pressed with the Garlic Press, rub, and salt. Cook uncovered for 4–5 minutes, stirring occasionally.* Press CANCEL.
Add 2 cups (500 mL) of the almond milk, corn, and potatoes to the inner pot. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Remove the lid, set to SEAR, and press START. Add 1¾ cups (425 mL) of the almond milk to the pot and bring to a boil. Dissolve the cornstarch in the remaining almond milk and stir the mixture into the soup. Stir constantly for 5–6 minutes, or until the soup is thickened. Press CANCEL.
Thinly slice the green onions and garnish before serving.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 150, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 760 mg, Carbohydrate 27 g, Fiber 3 g, Sugars 4 g, Protein 4 g
Smoky Barbecue Rub gives this soup a deep, smoky flavor, so it’s rich and savory without any meat or dairy.
*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.