This plant-based chowder is filled with lots of potatoes and corn. The roasted poblano pepper gives it an appetizing, spicy kick that will warm your insides. Cooked in a pressure cooker, dinner is on the table in less than 40 minutes.
Peel (optional) and chop potatoes and add to pressure cooker
Add onion, roasted poblano and corn. Pour vegetable broth over to cover. Stir.
Add optional chopped broccoli.
Sprinkle with the spices and stir to combine.
Set pressure cooker to 15.0 PSI and timer to 8 minutes. It will take approximated 20 minutes for the pressure to build before the cooking begins.
Allow pressure to release on it's own. Remove lid carefully and stir. With a potato masher, you can mash the potatoes to thicken the chowder. Add the optional plant milk for a creamier soup. Season with pepper and salt or Bragg Aminos.