Turn the multicooker to sauté mode, add the olive oil and sauté the onions and peppers for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Turn off sauté mode.
Add the green chilies, corn, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.
Stir the flour into the half and half to make a slurry and stir into the soup. Add the ground cumin, then adjust the seasoning with the salt and pepper. Turn the multicooker back to sauté and stir for 3-5 minutes until the soup is thick and creamy.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.