2tablespoonschipotle sauce (from a can of chipotle chili pepper)
1chipotle pepper, diced (from a can of chipotle chili peppers)
4 and ½cupsvegetable broth
2tablespoonsliquid from the cooked soup
Press the "saute" button on your Instant Pot. Adjust to "normal" (medium heat) and add the olive oil. Saute the diced onion, celery, and carrots in the Instant Pot for 5 minutes. Add the garlic and jalapeno, sauteing for 1 more minute.
Stir in the remaining ingredients, except for the flour. Lock the Instant Pot lid in place and set the pressure valve to "sealing". Set the time to 12 minutes on "high pressure". It will take ~10 minutes to come to pressure.
Allow the pressure to release naturally for 10 minutes, then release remaining pressure manually.
Carefully remove the lid. Turn the Instant Pot back to "saute" on "normal". In a small bowl, stir together 2 tablespoons flour and 2 tablespoons hot soup liquid to make a slurry. Add the slurry to the Instant Pot, whisking to combine. Continue to heat for 4-5 minutes, until the soup is thickened.
Top with green onions and fresh cilantro. Enjoy!
The frozen sweet corn should be measured by weight. The 16 ounces is not equivalent to two cups. Frozen sweet corn usually comes in 8 ounce, 12 ounce, or 16 ounce bags; I used a 16 ounce bag of frozen sweet corn in this recipe.
If using a fresh ear of corn: One ear = ¾ cup fresh corn, or about 4.5 ounces. You will need 4 ears of corn for 16 ounces.