Instant Pot Corn Chowder With Sweet Potato

Step 1

Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.

Step 2

Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.

Step 3

When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.

Step 4

Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.

Step 5

Heat the olive oil in a pot over a medium heat. Add sweet potato and cook for 5 mins.

Step 6

Then in the garlic puree and smoked paprika and cook for 30 secs until fragrant.

Step 7

Mix in the vegetable broth, bring to the boil and simmer for about 10 mins or until the sweet potato is tender.

Step 8

Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 mins.

Step 9

Switch off the heat and mix in the milk.

Step 10

Let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.

Step 11

Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.