- 2 cups fresh or frozen butter beans
- 16 ounces Yukon Gold potatoes, cut into 1/2-in. cubes
- 1 poblano chile, seeded and chopped
- 2 teaspoons table salt
- 1 teaspoon black pepper
- 4 thyme sprigs
- 2 bay leaves
- 2 cups seeded and chopped tomato (from 2 tomatoes)
- 1 cup heavy cream
- Basil pesto
- Bacon and chives
- Crispy shallots or fried onions
How to Make It
Step 1
Set Instant Pot to Sauté. Add onion, olive oil, and garlic, and cook, stirring occasionally for 2 minutes. Add butter, and let melt. Add flour; cook, whisking constantly, until mixture is slightly browned, about 2 minutes.
Step 2
Whisk stock into flour mixture until combined. Add corn, zucchini, butter beans, potatoes, and poblano. Bring to a boil. Sprinkle with salt, pepper, thyme, and bay leaves.
Step 3
Cover with lid, and turn lid valve to Seal, and set to the Soup setting for 7 minutes. Release valve with a towel (being careful of the pressurized steam that will explode out), and release steam until it stops.
Step 4
Carefully uncover, stir in tomato and cream. Let stand 5 to 10 minutes before serving. Garnish with your choice of pesto, bacon and chives, or crispy shallots or fried onions.
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