Corn Chowder

Save time, save energy, and get this healthy #meatfree meal on your dinner table in 30 mins from start to finish!

Ingredients
1 tbsp oil / butter
1 cup diced onion
2 cloves garlic crushed
1 cup diced carrots
2 cup diced sweet potato
1/2 cup diced celery
2 cup diced white potatoes
1 bay leaf
1 tsp thyme (fresh or dried)
4 cups stock
2 cups frozen corn (or fresh)
Salt and pepper to taste

For #meatfree version
Blend 1/2 cup cashews with 1/2 cup water on high to make cashew nut cream. This will be stirred in at the end.

For version with chicken 
Add 3 chicken breasts (can be frozen) into the inner pot before pressure cooking. Adjust cook time to 6 mins for fresh chicken and 10 mins for frozen breasts. .

Set the Sauté button on the Instant Pot and add oil / butter and allow to heat up. Add the onions and cook until soft. Add the garlic and continue to cook. Add celery, carrots, sweet potatoes and potatoes. Sauté until the vegetables start to soften. Push Cancel. Add the bay leaf, thyme, salt and pepper and stock to the pot. Stir well making sure nothing sticks to the bottom of the pot.

If adding chicken breasts, place on top and see note above.

Push Manual Pressure Cook and set time - 5 minutes for vegan, 6 mins for fresh chicken breasts and 10 mins for frozen.

When the time is up use a 10 min natural release, then quick release for remaining pressure.
Open lid and stir in cashew nut cream. Or shred chicken breasts. Season and serve.