Insanely easy potato corn chowder (IP)

Insanely easy potato corn chowder

I posted this on Facebook today, but thought it would be a good idea to post it here too.  It is such a wonderfully tasty soup.  Great for the winter months (although I am a year round soup fan).
It can be made in the Instant Pot®, a pot on the stove, or even the slow cooker.  
The nice part, just throw it together.  If you are making in the Instant Pot®, you can have dinner ready in under a 1/2 hour.

Ingredients:

3 large yukon gold potatoes, peeled and cut into 1 inch cubes
1 onion, peeled and chopped medium
2 cloves garlic, peeled and minced
1 large carrot, peeled, cut in half and cut into matchsticks
1 12 oz. Bag frozen corn
1 12 oz. Bag frozen cauliflower 
3 ribs celery, sliced thin
1 tsp. Salt
1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
4c mushroom stock or veggie stock
In the IP combine all the above, 

stir well and cover. Set to manual pressure, 13 min. Natural release. Then with a immersion blender, blend until semi chunky smooth.
Traditional, place large pot on stove over medium heat. Saute onions and celery for 5 min. Just so they start to soften a bit.
Add remaining ingredients, turn heat up to medium high and bring to a boil. Stir well, cover and reduce heat to low. Simmer for 25 min. Or until potatoes are very tender.
Use immersion blender as above until chunky smooth.
Check seasoning before serving. smile emoticon