Instant Pot Corn Chowder


2 T olive oil

6 carrots, diced

2 celery stalks, finely chopped

1 onion, diced

2 cloves garlic, minced

8 oz sliced button mushrooms

1 T parsley

1 tsp oregano

1/2 tsp basil

3/4 tsp rosemary

4 cups veggie broth

4 Red Potatoes, diced

2 Bay leaves

1/2 tsp black pepper

10 oz package frozen corn, thawed

10 oz package frozen peas, thawed


Pre heat the instant pot with the sauté button.

Add oil, carrots, onion, garlic and celery.

Sautee until onion is tender and translucent.

Add mushrooms, parsley, oregano, basil, and rosemary.

Push the “Soup” button and manually set the pot to cook for 30 minutes.

After do a quick pressure release and remove the lid.

Serve hot or cool.

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