My pressure cooker potato corn chowder was a quick recipe from leftovers. You could triple the recipe size and make 3 freezer meals from it instead of the 1 we made.
I recommend that you blend about ¾ of the potato corn chowder that way you can still enjoy pieces of potato without it just feeling like baby food. To avoid weighing and measuring just think ½ kilo is just over a pound of potatoes, and a small can of sweetcorn along with a medium can of coconut milk.
It saves getting out your cups and your weighing scales. Leftover vegetable scraps = any vegetables that you didn’t use up from meal prep. Or if you have some vegetables that need eating from the bottom of your fridge. For example, we used 1 stick of celery and 2 carrots in ours.
To reheat from frozen: Pour the contents from the bag into the Instant Pot. Place the lid on and set the valve to sealing. Cook for 0 minutes on manual. Use quick pressure release and serve with your warm bread.