294.                Potato- Corn Chowde r

Preparation Time: 10 MINUTES

Cooking Time: 43 MINUTES

Serving: 6

Ingredients:

•        2 tablespoons cornstarch

•        ½ cup of water

•        2 tablespoons extra-virgin olive oil

•        1 medium yellow onion, diced

•        3 garlic cloves, minced

•        2 carrots, peeled and sliced

•        4 cups low-sodium vegetable broth

•        1½ pounds red potatoes, cut into 1-inch chunks

•        1 (16-ounce) bag frozen corn kernels

•        ½ teaspoon dried rosemary

•        ½ teaspoon dried thyme

•        1 teaspoon fine sea salt

•        ½ teaspoon freshly ground black pepper

•        1 cup unsweetened almond milk

Direction:

1. In a small bowl, make a cornstarch slurry by whisking together the cornstarch and water. Set aside.
2. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, and carrots and cook for 3 minutes, until the vegetables start to soften.
3. Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, corn, rosemary, thyme, salt, and pepper, and stir to combine.
4. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position.
5. While the chowder is cooking, warm the almond milk on the stovetop or in the microwave. Whisk in the cornstarch slurry.
6. After pressure cooking is complete, naturally release the pressure for 10 minutes, and then quickly release any remaining pressure.
7. Unlock and remove the lid. Stir in the almond milk mixture.

Nutrition: Calories: 226; Fat: 6g; Carbohydrates: 41g; Fiber: 5g; Protein: 6g; Sodium: 412mg