Ingredients

• 2 tablespoons butter
• 1 onion , diced
• 4 cloves garlic , minced
• 4 cups fresh corn kernels
• 4 cups peeled and diced potatoes
• 4 cups vegetable broth
• 0.5 teaspoons fresh thyme leaves
• 0.5 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup heavy cream

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
2. 2 Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
4. 4 Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

Nutrition per serving