Ingredients

• ½ tablespoon of vegetable oil
• 1 small yellow onion diced
• 2 large of garlic minced
• 1 small red bell pepper diced
• ½ medium jalapeño seeded and minced or 1 tbsp jarred jalepeno, chopped
• 4 ribs of celery diced
• 1 pound of sweet potatoes, chopped into roughly 2cm pieces
• 4 cups of corn kernels frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears, divided
• 1ltr vegetable broth
• 500ml of unsweetened plain plant-based milk
• Freshly ground black pepper

Instructions

1. Heat the oil in the pressure cooker pan and add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
2. Add the potatoes, half of the corn kernels, milk, pepper and vegetable broth. Cover and close the pressure lid.  Bring to a boil and once pressure is achieved lower the heat back to minimum and cook for 10 minutes.
3. After 10 minutes remove from heat and allow the pressure to release on its own which takes roughly 10 minutes.
4. After the pressure cooker has de-pressurised for 10 minutes, carefully remove the lid and blend the mixture to a rough consistency.  
5. Add the remaining corn kernels and stir into the soup.