Creamy vegan corn chowder

Instant Pot method

1. Heat the oil in your Instant Pot using the Sauté function. Add the onion, carrots and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.
2. Add the corn, potatoes, garlic powder, salt and stock and cook on high pressure for 8 minutes.
3. Manually release the steam by carefully switching the pressure valve to the venting position.
4. Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.
5. If you like your soup really thick, transfer half into blender or food processor and blend until liquidised (or use an immersion blender). Stir into the rest of the soup.
6. Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.

Stovetop method

1. Heat the oil in a medium saucepan. Add the onion, carrots and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.
2. Add the potatoes, corn, salt and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.
3. Stir in the almond milk and arrowroot slurry. Bring to a simmer for 3 minutes or until heated through.
4. If you like your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup.
5. Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.