▢¼ cup butter ▢1 onion diced ▢2 large carrots diced ▢32 ounces chicken broth ▢1 cup red potatoes diced ▢2 large zucchini diced ▢4-5 ears of corn corn cut from cob ▢1 teaspoon thyme ▢1 bay leaf ▢½ teaspoon pepper ▢1 teaspoon salt ▢1 cup heavy whipping cream ▢1 cup shredded sharp white cheddar ▢¼ cup flour ▢¼ cup water
Set pressure cooker to saute mode. Melt butter and add onion. Cook until onions are translucent.
Add carrots, potatoes, zucchini, and corn. Add thyme, pepper, salt, and bay leaf. Add chicken broth.
Cook on high pressure for 3 minutes. Use a quick release to release the steam.