1 Tbsp - olive oil
1 - small sweet onion, diced
3 - celery stalks, sliced
2 - garlic cloves, minced
1 tsp - dried thyme
1/2 tsp - ground coriander
1 tsp - salt
1/4 tsp - freshly ground black pepper
3 - medium to large russet potatoes, peeled and cut into large dice
3 1/2 cups - Vegetable stock
6 Tbsp - vegan butter
1/2 cup - all-purpose flour
1 cup - plant milk
12 oz - frozen sweet corn
1 - carrot, grated
sliced scallion, green and light green parts, for garnishing (optional)
- On your Instant Pot, select Saute Low. When the display reads "Hot," add the oil and heat until it shimmers. Add the onion. Cook for 2 to 3 minutes, stirring frequently. Turn off the Instant Pot and add the celery, garlic, thyme, coriander, salt, and pepper. Cook for another minute or so (the inner pot is still hot).
- Stir in the potatoes and broth. Lock the lid and turn the steam release handle to Sealing. Using the manual function, set the cooker to High Pressure for 6 minutes (5 minutes at sea level).
- While the chowder cooks, in a small pan over medium low heat, on the stovetop, melt the butter. Whisk in the flour and cook for 3 to 4 minutes. Whisk in the milk, getting rid of any lumps to finish the roux.
- When the cook time is complete, quick release the pressure.
- Carefully remove the lid and select Saute Low again. Add the corn and carrot. Stir in the roux and let warm through and thicken. Taste and season with salt and pepper, as desired. Garnish with scallion (if using) before serving.