Instant Pot Potato Vegetable Chowder

Ingredients:

2-3 potatoes, washed and chopped into bite size pieces

4 cups of your favorite vegetables, chopped into bite size pieces (ex. Carrots, celery, onion, corn, cauliflower, broccoli, spinach)

3-4 garlic cloves, chopped

6 cups broth (or bouillon and water)

2-3 Tbsp tahini*

1 sprig rosemary or 2 tsp dried

2 tsp each of garlic powder and onion salt

Salt and pepper to taste

Optional: few shakes of cayenne or red pepper flakes for some spice

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Directions:

Put all ingredients into the Instant Pot and cook on manual pressure for 12 minutes. Quick release and use an immersion blender to whirl for a few seconds to thicken but leave most of it chunky. You could also put all ingredients into a crockpot and cook on low for 8-10 hours.

*If you don’t have tahini, you can use cashew cream or other thick liquid, but add AFTER the quick release.