Potato Corn Chowder

Ingredients

– 2 cups carrots, peeled and chopped
– 4 ribs celery (1 1/2 cups), chopped
– 1 yellow onion (1 cup), chopped
– 1 Tbsp garlic, minced
– 3 lbs Yukon gold potatoe, cut into bite size pieces
– 2 (10 oz) bags frozen sweet corn
– 2 1/2 cups water
– 2 1/2 cups plant milk
– 1/4 cup arrowroot
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 Tbsp low sodium Better than Bouillon
– Pepper to taste

Instructions

1) Water saute carrot, celery, and onion, with fresh cracked pepper to taste, until fragrant, about 5 minutes
2) Add garlic to veggies, stir for 30 seconds, and remove from heat
3) Add chopped potatoes to the instant pot, along with frozen corn, and sauteed veggies
4) sprinkle in paprika, onion powder, and garlic powder
5) Combine water, plant milk, and arrowroot, mix, and add to the instant pot
6) Add low sodium Better than Bullion
7) Cook on high pressure for 20 minutes, slow release for 20 minutes
8) Enjoy!