Pressure Cooking Potato Corn Chowder
Ingredients 3 russet potatoes 2 c. frozen sweet corn kernels 1⁄2 c. diced onion 3 c. vegetable broth 3 c. half and half 1 c. chedder cheese 2 Tbsps corn starch 3 Tbsps butter Optional: 1⁄4 tsp salt Instructions Set the instant pot to sauté and melt the butter. Sauté the onions until they are soft. Add the broth. Add the potatoes. Add the corn. Then the salt if desired.