Instant Pot Summer Corn Chowder

Set Instant Pot to saute on high. Add your bacon and cook until crispy (about 8 minutes). Remove and place on a paper towel lined plate.

Without washing the pot, sauté onion, garlic, and jalapeño until fragrant, about 5 minutes.

Add potatoes, cauliflower, corn, thyme, and seasonings. Stir to combine then add vegetable broth and almond milk. Stir again.

Place the lid on your InstantPot and make sure the vent is sealed. Pressure cook on high for 10 minutes then quick release.

Set aside 1-2 cups of soup if you want to keep some chunks. Use an immersion blender to blend the remaining soup until smooth. Add in the rest of the soup that was set aside.

Serve immediately and top with bacon, fresh thyme, cheddar cheese, microgreens, a sprinkle of paprika for color and fresh black pepper.