Ingredients
8
8 servings
- •2 tablespoons butter
- •1 onion, diced
- •4 cloves garlic, minced
- •4 cups fresh corn kernels
- •4 cups peeled and diced potatoes
- •4 cups vegetable broth
- •½ teaspoon fresh thyme leaves
- •½ teaspoon paprika
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 cup heavy cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
- Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
- Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.
Nutritional Facts
Per 8 servings
- Calories: 278
- Carbohydrate: 34g
- Fat: 15g
- Fiber: 5g
- Protein: 6g
- Sugar: 5g
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