Vegan Instant Pot Corn Chowder

Scaled for 6 portions · 11 steps

1 cupraw cashews4large ears fresh sweet corn, (husked, or 3 cups canned or frozen kernels)2 tbspolive oil1medium yellow onion, (chopped)4garlic cloves, (minced)2jalapeño peppers, (diced (omit seeds and membranes for less heat))1medium carrot, (diced)1 tspkosher salt + more to taste—Freshly cracked black pepper455 gYukon gold potatoes, (peeled and diced)2bay leaves1 tspsmoked paprika0.5 tspground cumin0.5 tspcelery salt2–4 cuplow-sodium vegetable broth1(13.5-ounce) can full-fat coconut milk3 tbspnutritional yeast1lime, (halved)—Reserved corn kernels0.25 cupchopped chives ((optional))—Diced tomatoes or red bell pepper ((optional))—Chopped cilantro or finely slivered basil leaves ((optional))—1 cup diced celery, (2 to 3 medium stalks)

0 of 23 gathered