Step 1

Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.

Step 2

Add the turmeric, potatoes, sweet potatoes, 1 cup corn, garlic, ¾ teaspoons salt, chicken, and broth, stirring to combine.

Step 3

Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.

Step 4

When the pressure cooker timer is done, quick release the pressure.

Step 5

Carefully remove the chicken and shred with two forks or chop into bite sized pieces. Set aside.

Step 6

With an immersion blender, blend the chowder in the pressure cooker until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the pressure cooker.

Step 7

Add the coconut milk, vinegar, remaining 2 cups corn, and shredded chicken, stirring to combine. Taste and add additional salt or vinegar to taste.

Step 8

Serve with basil, scallion, and hot sauce if you like.