Pressure Cooker
Blend mixture as above. In a 6-quart electric pressure cooker or 4- to 6-quart stove-top pressure cooker combine blended mixture and potatoes. Set aside 2 tablespoons coconut milk. Stir remaining corn, remaining coconut milk, bell peppers, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper into broth mixture. Lock lid. Set electric cooker on high pressure to cook for 2 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Quick-release the pressure. Spoon dumpling mixture over potato mixture. Bring to boiling using saute setting or place on stove-top. Cover and cook for 10 to 12 minutes or until a toothpick inserted in dumplings comes out clean. Serve as above.
Slow Cooker:
Blend mixture as above. In a 4- to 6-quart slow cooker combine blended mixture and potatoes. Set aside 2 tablespoons coconut milk. Stir remaining corn, remaining coconut milk, bell peppers, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper into broth mixture. Cover; cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Spoon dumpling mixture over potato mixture. Increase heat to high if using low. Cover; cook for 30 to 45 minutes more or until a toothpick inserted in dumplings comes out clean. Serve as above.
