A healthier version of a creamy classic.
Set the instant pot to sauté and add the onion and bell pepper. Cook until just starting to soften, approximately 3-4 minutes.
Stir in the garlic and cook until fragrant, about one minute. Be careful not to burn the garlic or it will be bitter.
Turn off the sauté function on the IP. Add the potatoes, diced chilis, vegetable stock, and ½ teaspoon kosher salt. Stir to combine. Place the lid on the Instant Pot and set to sealing.
Cook on high pressure for 8 minutes with a quick release.
Return the IP to sauté function and then add the corn, coconut milk, and apple cider vinegar. Bring to a simmer and allow to gently cook until the corn is tender, about 5 minutes. Turn off the heat.
Using an immersion blender, partially puree the soup to add thickness and texture.
Season with the remaining kosher salt to taste. Serve hot.