Instant Pot Potato Corn Chowder Vegan
Instant Pot Potato Corn Chowder Vegan is a heartwarming dish that’s perfect for chilly days. This creamy chowder blends Yukon Gold potatoes and sweet corn in a luscious coconut milk base, seasoned with aromatic spices. Effortlessly prepared in your Instant Pot, it’s an ideal choice for cozy weeknight dinners or gatherings with friends. Dive into this bowl of comfort—it’s like a warm hug on a cold day.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vegan
- 4 cups Yukon Gold potatoes, diced
- 2 cups sweet corn (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Set the Instant Pot to sauté mode. Add olive oil, onion, and garlic; cook until softened (about 3 minutes).
- Add diced potatoes and stir to combine with aromatics. Pour in vegetable broth to cover the ingredients.
- Stir in cumin and paprika for added flavor.
- Add sweet corn and coconut milk, making sure everything is mixed well.
- Seal the lid and set the Instant Pot to pressure cook on high for 10 minutes.
- Once cooking time is complete, allow for natural pressure release for about 10 minutes before carefully opening the lid.
- Use an immersion blender to puree until smooth or leave some chunks for texture. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added creaminess, blend half of the chowder and mix it back into the pot.
- Swap Yukon Gold potatoes for sweet potatoes or add leafy greens like spinach or kale for extra nutrition.
- Spice it up by adding cayenne pepper or nutritional yeast for a cheesy flavor without dairy.