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Steep tea in boiling water 5 minutes. Strain tea.
Heat oil in open 6-quart pressure cooker on medium heat. Add chorizo, corn, celery, onion and fennel; cook and stir 5 to 8 minutes or until vegetables are tender. Sprinkle with flour; cook and stir 1 minute. Add tea, potatoes, roasted coriander, roasted cumin and sea salt; mix well. Close lid. Bring pressure cooker to full pressure on high heat. Cook 8 minutes. Remove from heat. Let stand 5 minutes.
Run cold water over pressure cooker to release the pressure. Remove lid. Stir in cream.