Ingredients
1 small sweet onion, diced
4 cloves garlic, crushed or minced
4 medium red potatoes, peeled and cubed
3 medium carrots, peeled and chopped
16 oz frozen sweet corn, (1 bag)
1 can coconut milk, (14 oz) unsweetened
3 cups vegetable stock, plus ¼ cup for sauteing
½ tsp dried thyme
½ tsp paprika
¼ tsp smoked paprika, optional, for smokey flavor
pepper, to taste
salt, to taste
3 tbsp cornstarch, or arrowroot powder
6 tbsp cold water
Preparation
Turn your instant pot on “Saute” mode. Add in the ¼ cup of vegetable stock and onions.
Saute the onions for about 3 minutes until they are translucent. Add in the garlic and saute for 1 additional minute.
Add the potatoes, carrots, corn, coconut milk, vegetable stock, thyme, paprika and some pepper to the pot and stir well.
Put the cover on and seal the valve.
On “Manual” mode, set the instant pot for 8 minutes. Note that the instant pot will need about 20 minutes to pressurize before starting the 8-minute countdown.
Once the timer goes off, use a towel to turn the valve and depressurize the instant pot. Be careful as hot liquid might sputter.
When it’s depressurized, air won’t be heard coming out of the valve. Carefully remove the lid.
Mix the cornstarch with the water until the cornstarch is fully dissolved. Pour slowly into the pot, stirring the entire time to avoid clumping.
If it’s not thick enough, make another cornstarch slurry and add a little in. If it’s too thick, add some more vegetable stock or non-dairy milk.
Season with more pepper and salt if needed.
Top with green onions or parsley, if desired, for some color and added yumminess.
Serve warm and enjoy.
