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You are here: Home / Recipes / Instant Pot Vegan Potato Corn Chowder

Instant Pot Vegan Potato Corn Chowder

Published on October 21, 2019 Updated on November 17, 2022 By Gunjan 15 Comments

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This creamy and thick Instant Pot Vegan Potato Corn Chowder is a comforting work week dinner. It’s made with satisfying delicious flavors within minutes. It’s also gluten free making it perfect to fit into almost types of diet.

A close up view of potato corn chowder in a white soup bowl with a soup spoon

Soups and stews are my favorite work week meals. I like it because it’s a complete meal in one bowl. Takes minimum time and is hassle-free. Most importantly it requires minimum after-dinner clean up. Its perfect for those exhausting days when you just want to put up your feet and yet want some soothing homemade meals.

You must try my vegan spinach soup with apples which also has an instant pot option.

What is chowder?
Chowder basically is thick chunky stew with lots of vegetables. Originally it was fishermen’s food and was made with mainly seafood. Over the years the recipe of chowder evolved and a variety of them emerged. I came up with its vegan version. It is usually made with a white sauce base. However, I came up with a healthier version and thickened it with chickpea flour which adds protein to it.

A front view of white soup bowls filled with instant pot vegan potato corn chowder

Is this similar to potato soup?
You can say that, but chowder is thicker and creamier that a potato soup.

Why I chose Instant Pot for this recipe?
The answer is very simple, it takes less time to cook and more over hardly any baby-sitting is required.

I usually avoid potatoes in my recipe. Simply because it acts as sugar in your body after eating. Moreover, it has too much starch but for this chowder recipe, potatoes played a significant role in making it super desirable. Hence, I loved the idea of potatoes being its main ingredient.

Ingredients for Instant Pot Vegan Potato Corn Chowder

Vegan Butter (avocado oil based)
Onion
Garlic
Dried thyme
Yukon/gold potatoes
Carrots
Celery
Sweet corn
Chickpea flour
Vegetable broth
Raw cashew nuts
Unsweetened coconut milk
Salt
Pepper
Chives (for garnishing)

How to make this Vegan Potato Corn Chowder in an Instant Pot

In the first step, I melted vegan butter in the saute mode in instant pot. Then, I added garlic, thyme and chopped onions to it and sauteed.

Melted butter with onions and herbs in instant pot


Next, I added chopped potatoes and mixed very well.

Sauteing potatoes in the instant pot


Thereafter, I tossed in the rest of the vegetables and sauteed for 1-2 minutes.

Sauteed vegetables in the instant pot


Afterwards, I mixed in some chickpea flour to thicken the soup.

chickpea flour along with vegetables in instant pot


Next, I poured in vegetable broth and closed the lid of the instant pot. Then, I sealed the valve and let it cook on chili/beans mode (default setting).

chowder ready to be pressure cooked in the instant pot


In the meanwhile, I blended cashew nuts and coconut milk together for cashew cream.
Once done, I released the pressure from the instant pot and opened the lid.
Lastly, I stirred in cashew cream along with the seasonings.
Now, served immediately with chives on top.

Top view of Instant Pot Vegan Potato Corn Chowder

Expert Tips:
I used dried chives here for convenience. However, try to use fresh chives as it tastes even better.
When melting vegan butter do not overcook it and do not let it brown. As soon as it starts to melt add the mentioned ingredients.
Its important to keep the ingredients ready so as to avoid over cooking while in saute mode.

Frequently asked questions:

What pairs well with this chowder?
Usually breads or salads pair well with this soup.

If you want to bake your own bread to pair with this soup
Roasted Onion Oatmeal Bread
Garlic Jalapeno Oatmeal Rolls
For salads check these:
Vegan chopped salad with chickpea sour cream dressing
Chickpeas salad in Cilantro Dip

How long this chowder stays good?
This chowder can be refrigerated in an air tight container for about a week. But warm it up thoroughly whenever ready to eat fort he best results.

Can I use a different vessel to make this chowder?
Absolutely YES. You may use a stockpot/saucepan or a Dutch oven to make this. Just simmer it well until done and vegetables are soft (especially potatoes). Turn off the flame and stir in cashew cream along with the seasoning.

If you get a chance to make this recipe then please leave your feedback in the comment section below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there.

A close up view of potato corn chowder in a white soup bowl with a soup spoon
Print Recipe
5 from 8 votes

Instant Pot Vegan Potato Corn Chowder

This creamy and thick Instant Pot Vegan Potato Corn Chowder is a comforting work week dinner. It’s made with satisfying delicious flavors within minutes. It’s also gluten free making it perfect to fit into almost types of diet.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: instant pot, potato corn chowder, vegan corn chowder, vegan potato chowder
Servings: 4
Calories: 219kcal
Author: Gunjan

Equipment

  • instant pot

Ingredients

  • 2 tbsp vegan butter (avocado oil based)
  • 1 cup chopped onion (white/yellow)
  • 1 tbsp dried/fresh crushed garlic
  • 2 tsp dried thyme
  • 4 Yukon/gold potatoes (peeled and chopped)
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery stalk
  • 2 cups frozen sweet corn
  • 1 tbsp chickpea flour
  • 4 cups vegetable broth
  • 2 tbsp raw cashew nuts blended in 3 tbsp unsweetened coconut milk
  • Salt as per taste
  • Crushed black pepper as per taste
  • 2-3 tbsp chopped fresh/dried chives (to garnish)

Instructions

  • Turn on 6-quart instant pot on saute mode and
    melt vegan butter in it.
  • A soon as the butter starts to melt, add onions, garlic and thyme. Saute for 2-3 minutes.
  • Toss in chopped potatoes and saute for 2 minutes.
  • Saute in rest of the vegetables (carrots, celery and corn).
  • Add chickpea flour and mix very well until all the ingredients are well blended.
  • Pour the vegetable broth and close the lid of the instant pot. Seal the valve and change it to chili/beans mode (default setting). Let it pressure cook.
  • Once it is done release the pressure and turn it off off. Open the lid.
  • Stir in cashew cream, salt and pepper.
  • Garnish with chives and serve immediately.

Notes

  • This recipe can be refrigerated for about a week in an air tight container. Warm it up thoroughly for best results. 
  • This recipe can also be made in stock pot/dutch oven/saucepan. Just cook until all the vegetables are soft (especially potatoes). Turn off the flame when stirring in cashew cream and seasonings. 
  • This chowder pairs well with bread and salad. I have provided the links in the post above.

Nutrition

Calories: 219kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 987mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Top view of two soup bowls filled with Instant Pot Vegan Potato Corn Chowder

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Filed Under: Dairy Free, Gluten Free, Recipes, Soup, Special Diet, Vegan

Reader Interactions

Comments

  1. Natalie says

    October 29, 2019 at 11:03 am

    5 stars
    This corn chowder looks absolutely delicious. Love the veggie loaded soups during fall season. This will definitely be on my menu soon.

    Reply
  2. Jo says

    October 28, 2019 at 3:54 am

    5 stars
    This is simply the best vegan potato corn chowder I’ve seen. It looks so tempting. Perfect for chilly winter days.

    Reply
    • Gunjan says

      October 28, 2019 at 7:36 am

      Thank you Jo. I hope you enjoy it this season.

      Reply
  3. Amy says

    October 27, 2019 at 9:58 pm

    5 stars
    This corn chowder is perfectly creamy! Corn chowder has always been a favorite soup of mine—it’s pure comfort food! This recipe is so easy and full of flavor, thanks for the recipe.

    Reply
  4. Leanne says

    October 27, 2019 at 5:18 pm

    5 stars
    I’m loving the ingredients in your chowder. I make a vegan corn chowder with a cashew base. But I’ll definitely have to give this a try, especially since I need to give my Instant Pot more of a workout! 😉

    Reply
  5. Paula Montenegro says

    October 26, 2019 at 2:44 pm

    5 stars
    Delicious looking and hearty! I love the idea of having this corn chowder frozen for chilly weeknight dinners! Thanks for sharing.

    Reply
  6. Coral Almog says

    October 26, 2019 at 10:23 am

    It’s looks so good! I will definitely going to make it.

    Reply
  7. Denise says

    October 26, 2019 at 6:04 am

    5 stars
    Your chowder looks hearty and delicious, and I love that its made in the Instant Pot! Such a delicious and healthy meal.

    Reply
  8. Marisa F. Stewart says

    October 24, 2019 at 12:11 pm

    What a fantastic looking chowder. I can see that it’s chock full of chunky veggies, which we love. This is certainly a bowlful of comfort especially with the cooler weather. I don’t have an instant pot but I’m using your recipe in my Dutch oven.

    Reply
  9. Tara says

    October 23, 2019 at 6:21 am

    Yum!! I absolutely adore corn chowder and I love that you made a vegan version for the Instant Pot! So creative! Thank you for sharing!

    Reply
  10. Danielle says

    October 22, 2019 at 6:02 am

    5 stars
    This is a wonderful meal to have on a weekday because it must give energy and comfort after a long day at work. Love how it looks, too!

    Reply
    • Gunjan says

      October 22, 2019 at 7:57 am

      Thank you Danielle. Its definitely comforting and delicious.

      Reply
  11. Analida Braeger says

    October 22, 2019 at 5:48 am

    Thanks for the tips on cooking in a Dutch oven on the stove. I may make the leap to instant pot someday. I love this recipe for meatless Mondays! Thanks!

    Reply
  12. Chef Dennis says

    October 21, 2019 at 2:28 pm

    5 stars
    This Instant Pot Vegan Potato Corn Chowder looks sooo delicious and very comforting. Exactly what I need after a long and tiring day. And I love that it’s gluten free. Perfect!

    Reply
    • Gunjan says

      October 22, 2019 at 7:58 am

      Thank you Dennis. I wanted it to be gluten free to cater to maximum people’s need. I am glad you like this idea. Hope you get a chance to enjoy this soup as well.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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