Begin by removing the lid from your Instant Pot and selecting the Saute setting.

Add two (2) tablespoons of EVOO, extra virgin olive oil, when the oil is hot saute the prepared onions, celery, corn kernels, and minced garlic. Stir until the onions are softened, in 3-4 minutes.

Pour in two (2) cups of Oatmilk and two (2) cups Low-Sodium Vegetable Broth.

Next, add the Old Bay seasoning, freshly cracked black peppercorns, rubbed sage, sea salt, or Kosher salt to taste.

Now add the potatoes, and stir the mixture thoroughly, and secure and lock the lid onto the Instant Pot.

Select the Soup/Chili function and set the timer for ten (10) minutes. 

When the timer beeps, vent the Instant Pot, unlock and remove the lid.

Give the Vegan Corn + Potato Chowder a stir or two. Taste and adjust the seasoning to whatever your preference is and serve.