Secure the lid on your Instant Pot or electric pressure cooker. Set to 5 minutes on manual high pressure and walk away. (It took my Instant Pot 20 minutes to come to pressure, so ended up being 25 minutes total time.)
Once the 5 minutes of high pressure cooking time has concluded, carefully release the pressure. (I use my left hand wrapped in a dishtowel and quickly turn the release valve counter-clockwise.) It will take a couple of minutes for all of the steam to release.
Once the steam has released and the locking pin has dropped, carefully remove the lid. Inside you will have fork-tender potatoes and vegetables ready to turn into chowder!
Using your choice of a potato masher (makes a chunkier soup) or an immersion blender (my preference), blend until the vegetables are the smoothness you desire in a chowder. Then stir in 2 cups of milk. If the chowder is the consistency you desire, stop here. If you want it a bit thinner, continue adding another cup of milk.
Serve topped with shredded cheese/Daiya, green onions and coconut bacon (or oink-bacon).
Leftovers may be stores in the refrigerator or frozen. When re-heating, you will need to add a bit more liquid, either vegetable broth/stock or milk. The starches in the potatoes continue to thicken, so you'll want to thin it down a bit. Enjoy!
FOR SLOW COOKER/CROCKPOT COOKING: This soup is best cooked on low for 6 hours. Add all ingredients except milk. Mash vegetables or use immersion blender once they are fork tender and then stir in milk.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.