Summer Vegetable Chowder

• 1 1/2 cups chopped sweet yellow onion (from 1 onion)
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 2 tablespoons salted butter
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable stock
• 2 cups fresh or frozen yellow corn kernels (from 2 ears)
• 2 cups chopped zucchini (from 1 large zucchini)
• 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

1. Set Instant Pot to Saute. 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.
2. 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.

sweet yellow onion, extravirgin olive oil, garlic, butter, allpurpose, chicken, corn kernels, zucchini, butter, potatoes, poblano chile, salt, black pepper, thyme, bay leaves, tomato, heavy cream, basil, bacon, shallots

Taken from www.myrecipes.com/recipe/summer-vegetable-chowder (may not work)