Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Hand Blender
  • Zip Loc Bags
  • ½ Kilo White Potatoes
  • 1 Can Sweetcorn
  • 1 Can Coconut Milk
  • Leftover Vegetable Scraps
  • Salt & Pepper

Instruction

  • Peel and dice your potatoes into medium chunks and any vegetables that you’re using. Drain a can of sweetcorn and place it into a zip loc bag along with the potatoes and vegetables. Pour in the coconut milk and season with salt and pepper.
  • Zip up and shake so that the ingredients can mix in naturally. Place in the freezer and get out when you want to cook it.
  • Place your potato corn chowder in the Instant Pot Pressure Cooker from frozen and remove the zip loc bag. Pour over a cup of cold water and place the lid on the pressure cooker.
  • Set the valve to sealing and cook for 8 minutes on manual pressure.
  • Use QPR and using a hand blender, blend ¾ of the chowder.
  • Serve warm with buttery bread.