Broccoli Corn Chowder(Pressure Cooked)

• 2 tablespoons butter or oil
• 2 medium leeks white part only, thinly sliced
• 1 medium onions coarsely chopped
• 2 large potatoes peeled cut in 1/2 inch cubes
• 2 stalks broccoli florets peeled and chopped
• 1 cup corn fresh or frozen
• 5 cups vegetable stock
• 1/2 teaspoon salt or to taste
• 1/4 cup parsley leaves fresh, finely chopped
• 1/2 cup milk or half-and-half

1. Melt the butter in the cooker.
2. Saute the leeks and onions, stirring frequently, until the onion is lightly browned, about 4 minutes.
3. Stir in the potatoes, broccoli, corn, stock, salt, and half the parsley.
4. Lock the lid in place and over high heat bring to high pressure.
5. Adjust heat to maintain high pressure and cook for 3 minutes.
6. Reduce the pressure with a quick release method.
7. Remove the lid, tilting it away from you to allow any excess steam to escape.
8. Stir in the remaining parsley and milk.
9. Adjust seasonings before serving.

butter, leeks, onions, potatoes, stalks broccoli, corn, vegetable stock, salt, parsley, milk

Taken from recipeland.com/recipe/v/broccoli-corn-chowderpressure-c-41969 (may not work)