Instant Pot Potato Corn Chowder | Vegan
User Reviews
3.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
371 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Instant Pot Potato Corn Chowder | Vegan
Description
The Instant Pot Potato Corn Chowder utilizes the pressure cooker to develop tender potatoes and carrots while infusing the broth with the aromatic flavors of dried thyme, rosemary, paprika, and black pepper. Sautéing onion and garlic before pressure cooking adds a mild depth. The chowder is enriched by blending warm almond milk with tapioca starch, which is then stirred in and cooked until the soup reaches a creamy consistency suitable for a chowder.
This method results in a thick, velvety broth that carries the natural sweetness of the corn and subtle herbal notes from the dried spices. Red potatoes provide a tender but structured bite, and carrots add a mild sweetness and color contrast. The corn pieces retain their texture, enhancing body and freshness.
This vegan chowder pairs well with crusty bread or as a filling meal on its own. Optional toppings like chopped green onions or chives add a fresh, mild onion flavor as a finishing touch. The recipe notes that the chowder freezes well, making it convenient for meal prep and leftovers.
Ingredients
- 2 Tbsp. olive oil
- 1 cup sweet onion finely diced
- 4 cloves garlic crushed
- 1 ¼ lb. potato cut into 1-inch pieces, red
- 2 carrot cut into ½-inch cubes
- 16- oz. corn frozen, bag
- 4 cups vegetable broth or chicken broth
- ½ tsp. thyme dried
- ½ tsp. rosemary dried
- 1 ¼ tsp. salt to taste
- ½ tsp. black pepper to taste
- ¼ tsp. paprika
- 1 cup almond milk warm
- 3 Tbsp. tapioca starch
- green onions optional, or chives
- See this recipe in Healthy Meal Plan #3
Instructions
- Set 6-quart Instant Pot to the sauté function and add oil, diced onion, and crushed garlic. Sauté for 2-3 minutes.
- Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, and paprika. Make sure to scrape the bottom of the pot to ensure no bits or pieces are stuck.
- Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
- Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
- While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
- Turn Instant Pot on the sauté function and add milk-starch mixture. Stir for 4-5 minutes or until chowder has reached your desired thickness. If chowder is too thick, add more almond milk or broth.
- Serve potato corn chowder with chives or scallions and enjoy! See this recipe in Healthy Meal Plan #3
Notes
- This chowder can be frozen for 3 to 6 months when stored in large, airtight plastic containers.
- Using thawed frozen corn or fresh corn makes little difference in texture or flavor.
- Adjust the thickness by adding more almond milk or broth if the chowder becomes too thick when reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1673mg | 70% |
| Potassium | 1146mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 5795IU | 116% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 129mg | 13% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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