Instant Pot Thai Summer Corn Chowder

Servings: 4

Ingredients

2 tablespoons coconut oil
½ red onion, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
10-ounce bag frozen corn
1 13.5-ounce can coconut milk
4 small potatoes, diced
2 cups vegetable broth
4 tablespoons green curry paste
1 tablespoon coconut palm sugar
1 tablespoon lime juice
2 teaspoons tamari
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped

Directions

Turn instant pot to sauté mode, and add coconut oil. After oil is slightly heated, add red onion, garlic, and ginger. Cook until onions are soft. Add remaining ingredients, except lime juice, tamari, basil, and cilantro. Close the lid and select manual mode for 10 minutes, followed by quick release mode. Add lime juice and herbs and stir until combined.