Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Potato Masher
Ingredients
213.4ozCorn Drained
1lbYukon Gold Potatoes Peeled, Diced
2medium Poblano Peppers Seeded, Minced
2clovesGarlicPeeled, Minced
2 1/2 cups Vegetable Stock
2ScallionsThinly sliced, reserve greens for garnish
2tbspHalf & Half
2 tbspFlour
2tbspOld Bay Seasoning
4tbspCream Cheese
1/2 cup Monterey Jack Cheesegarnish
4 tbsp Sour Cream garnish
1cup Queso Fresco Crumblesgarnish
Instructions
Saute chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. minutes.
Then add in your diced poblano pepper, potatoes and spices.
Next fill your Instant Pot with stock, make sure to stay below your max fill line.
Cover, and seal the lid, cook on Manual/High pressure for 25 minutes. Once the Instant Pot cooking time is complete, you can carefully quick vent the steam.
Remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over mash, you still want to have some chunks of potato and peppers left for texture in your soup.
Once you mixture has thicken, and somewhat smooth you can then stir in your corn, half and half, shredded monterey jack cheese and cream cheese, until smooth.
Garnish with a few green scallions, a dollop of sour cream, and queso fresco.