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Instant Pot Potato Corn Chowder | Vegan
3.7 from 78 votes

Instant Pot Potato Corn Chowder | Vegan

This vegan Instant Pot Potato Corn Chowder blends red potatoes, carrots, and frozen corn in a savory broth seasoned with thyme, rosemary, paprika, and black pepper. The chowder is thickened with a mixture of warm almond milk and tapioca starch, creating a creamy texture without dairy. The combination offers a rich, hearty soup with a natural sweetness from the corn and a comforting body from the potatoes and carrots.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 371 kcal
Course: Main Course, Soup, Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. Set 6-quart Instant Pot to the sauté function and add oil, diced onion, and crushed garlic. Sauté for 2-3 minutes.
  2. 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.
  3. Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
  4. Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
  5. While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 371

% 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.