> 2 tbsp olive oil
> 1 cup diced onion
> 1 tbsp minced garlic
> 1 jalapeno chili, seeded and minced
> 6 ears fresh corn, shucked
> 1 lb red potatoes, cut into ½-inch cubes, scrubbed
> 4 cups low-sodium vegetable broth
> 1 tsp fresh thyme leaves
> 3/4 cup half & half
> 1 tbsp cornstarch
> 1/2 (0.75 oz) pkg fresh chives, finely chopped
In an Instant Pot® or multi-cooker set to the sauté function, heat the oil on high. Add the onion. Season with salt. Cook until onions begin to soften, 5–6 min., stirring often. Add the garlic and jalapeño. Cook 30 sec., stirring constantly. Turn off sauté function.
Meanwhile, cut kernels from the corn cobs. To Instant Pot®, add the potatoes, broth, thyme, and corn. Season with salt and pepper. Seal and set to high pressure. Cook 8 min. and then do a quick release.
In a small bowl, whisk together the half & half and cornstarch. Return the Instant Pot® to sauté setting on high. Add cream mixture and simmer 4–5 min., until thickened, stirring constantly. Season with salt and pepper to taste. Garnish with the chives.