2 TBSP oil (olive or vegetable)
2 zucchini or summer squash
2 cloves garlic
1 bag frozen corn
4 cups broth or water
4 red potatoes
1 bunch scallions
1 cup heavy cream
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
Peel, rinse, and dice the onion and mince the garlic. Set these aside. Rinse the zucchini and cut in half lengthwise. Then slice into half moon shapes approximately 1/4 inch thick.
Add the oil to the Instant Pot and set to Saute. Add the onion and garlic and cook for 3 minutes. Then add the zucchini slices and cook 5 more minutes. While the veggies are cooking, rinse the potatoes and dice into bite-sized pieces and set aside. Rinse the scallions and cut into rings.
Add the broth, potatoes, corn kernels, and the 2 tablespoons BUTTERY AUTUMN MIX. Stir to mix well.
Lock the lid onto the Instant Pot and turn the valve to Sealing. Press Keep Warm/Cancel to stop the Saute program and then press Manual and set the time for 5 minutes. After the time is done, turn the valve to Venting to release the steam. Remove the lid (be careful of the steam!) and stir in the heavy cream. Serve with crackers or crusty bread