Step 1

Turn your Instant Pot on saute mode. Add in the 1/4 cup of vegetable stock (or oil) and onions.

Step 2

Saute the onions until they are translucent, about 3 minutes. Add in the garlic and saute for 1 additional minute.

Step 3

Add the potatoes, carrots, corn, coconut milk, vegetable stock, thyme, paprika and some pepper to the pot and stir well.

Step 4

Pot the cover on and seal the valve.

Step 5

On manual mode, set the Instant Pot for 8 minutes. (Note that the Instant Pot will need about 20 minutes to pressurize before starting the 8-minute countdown.)

Step 6

Once the timer goes off, use a towel to turn the valve and depressurize the Instant Pot. Be careful - liquid might come sputtering out!

Step 7

When it's depressurized, you'll no longer hear any air coming out of the valve. Carefully remove the lid.

Step 8

To make a cornstarch slurry, mix the cornstarch with the water until the cornstarch is fully dissolved. Pour slowly into the pot, stirring the entire time to avoid clumping.

Step 9

If it's not thick enough, make another cornstarch slurry and add a little in. If it's too thick, add some more vegetable stock or non-dairy milk.

Step 10

Season with more pepper and salt if needed.

Step 11

Serve right away. Top with green onions, parsley and/or cashew bacon bits for some color and added yumminess.