A delicious vegan Instant Pot Poblano Corn Bisque that features the abundance of summer produce like summer squash, fresh corn, and roasted poblano peppers. Quickly put together in the pressure cooker pair with a crusty baguette and you have a very filling meal for lunch or dinner!
Roast the Poblano peppers using a method as indicated in the post above. Once roasted place in plastic bag for ten minutes, then roll to loosen the skins, and peel off then deseed. Cut in strips and set aside.
Prep the remaining ingredients as indicated above.
Put the Instant Pot on saute, and add some olive oil. Saute red onion until softened, and then add the garlic to saute until fragrant. Add all prepped vegetables, cilantro, sea salt, and the corn cobs. Cover with water up to fill line in pressure cooker. Be careful not to overfill.
Seal the lid and cook on high pressure for 10 minutes then follow with a 10 minute natural pressure release.
Once done cooking, remove the corn cobs and throw away. Take half the soup, and put in blender and blend until smooth. Add back to Instant Pot, and serve immediately or store in an airtight container for up to one week.