Zucchini Corn Chowder

INSTRUCTIONS

1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 12 Minutes. Add the oil; when hot, add the zucchini, chopped chives, oregano and basil. Cook, stirring occasionally, until zucchini is softened. Remove from the pot. Add the bacon or serrano ham and brown until crisp. Set aside, outside of the pot. Add onion, paprika, carrot, colored pepper and garlic; cook until vegetables soften, 3 to 4 Minutes. When done, press Cancel.
2. Add the vegetable broth and the corn; stir well. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
3. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the corncobs. Add the potatoes, corn kernels and half of the bacon. Put the lid back on the Instant Pot® and lock it. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
4. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the zucchini, cream, merquén, salt and pepper. If necessary, press Saute again and heat soup.
5. Serve garnished with basil; accompany with a tomato salad.