Creamy Instant Pot Potato Corn Chowder Vegan Recipe

There’s something about a warm bowl of Instant Pot Potato Corn Chowder Vegan that feels like a hug from the inside out. Picture this: creamy, luscious goodness enveloping tender potatoes and sweet corn, all while you bask in the delightful aroma wafting through your kitchen. It’s comfort food at its finest, perfect for chilly evenings or when you simply need to treat yourself after a long day. For more inspiration, check out this Thick and Chewy Cookies recipe.

I remember the first time I made this chowder; it was a rainy Sunday afternoon. My friends were over, and we needed something cozy to sip on while binge-watching our favorite shows. cozy banana walnut cake The moment they tasted it, their eyes lit up as if I had just revealed the secret to happiness. Spoiler alert: it’s this chowder!

I still chuckle when I think about how my friends licked their bowls clean that day—talk about high praise!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Use Yukon Gold or red potatoes for their creamy texture and naturally buttery flavor.
• Sweet Corn: Fresh or frozen corn works well; it adds sweetness and bright color to the chowder.
• Onion: A medium yellow onion will add a savory depth; sauté until fragrant for maximum flavor.
• Garlic: Fresh minced garlic brings an aromatic punch that enhances the overall taste of the chowder.
• Vegetable Broth: Opt for low-sodium broth; it allows the natural flavors of vegetables to shine without overwhelming saltiness.
• Coconut Milk: Full-fat coconut milk provides creaminess without dairy; choose unsweetened for best results.
• Spices: Use salt, pepper, and smoked paprika for warmth; feel free to get creative with spices according to your taste.
• Fresh Herbs: Chopped parsley or chives add freshness; sprinkle them on top before serving for a pop of color.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Gather all your ingredients. Chop the potatoes and onions uniformly for even cooking. Mince the garlic finely to ensure its robust flavor permeates every bite.

Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode. Add a splash of oil and sauté onions until translucent and fragrant for about 3-4 minutes. Toss in minced garlic next, stirring until aromatic—don’t let it burn! For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

Add Potatoes and Corn: Layer in diced potatoes and corn with some vegetable broth. Stir everything together so those flavors can mingle like old friends at a reunion.

Pressure Cook It: Secure the lid on your Instant Pot and set it to cook on high pressure for 8 minutes. When finished, allow natural release—this gives flavors time to marry beautifully.

Blend Until Smooth: Carefully remove the lid once pressure is released. Use an immersion blender to puree until smooth; if you like texture, pulse gently instead of pureeing completely.

Finish with Coconut Milk: Stir in full-fat coconut milk and season with salt, pepper, and smoked paprika. Allow it to simmer on ‘Sauté’ mode for another 5 minutes so those spices can really shine through.

Enjoy serving this delectable chowder hot, garnished with fresh herbs!

This Instant Pot Potato Corn Chowder Vegan is not just easy to whip up but also makes any meal feel special. So go ahead—give this recipe a try! You may find yourself making it again and again as your new go-to comfort food! easy German chocolate cake. festive sugar cookie bars peppermint chocolate cookies.

Perfecting the Cooking Process

First, sauté the onions and garlic in the Instant Pot. Next, add potatoes, corn, broth, and spices. Lock the lid and cook on high pressure for 10 minutes. Finally, blend until smooth for that velvety finish everyone loves.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes or add some diced bell peppers for extra crunch. A sprinkle of smoked paprika can also bring a delightful smoky flavor that will wow your taste buds!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. When reheating, add a splash of vegetable broth to maintain creaminess and warmth on the stove or in the microwave.

I remember making this chowder for my best friend’s birthday party. Everyone raved about it, and I felt like a culinary superstar! It’s amazing how simple ingredients can create such joy.

FAQ

Can I freeze Instant Pot Potato Corn Chowder Vegan?

Yes, this chowder freezes well; just store it in freezer-safe containers.

What can I use instead of coconut milk?

Almond milk or cashew cream are great alternatives for a different flavor.

How can I make this chowder spicier?

Add diced jalapeños or a dash of cayenne pepper for an extra kick!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Instant Pot Potato Corn Chowder Vegan

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• Author: Mery Mack
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Instant Pot Potato Corn Chowder Vegan is the perfect comfort food for chilly evenings, offering a creamy blend of Yukon Gold potatoes and sweet corn. This easy-to-make chowder combines savory onions, aromatic garlic, and rich coconut milk, creating a luscious dish that’s both satisfying and wholesome. Serve it as a starter or main course, and enjoy its vibrant flavors that will warm your heart and home.

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Ingredients

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• 4 cups Yukon Gold potatoes, diced
• 2 cups sweet corn (fresh or frozen)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk, unsweetened
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or chives for garnish

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Instructions

1. Prep your ingredients by chopping the potatoes and onions uniformly and mincing the garlic.
2. Set your Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the onions for about 3-4 minutes until translucent. Stir in the minced garlic until fragrant.
3. Add the diced potatoes, corn, and vegetable broth. Mix well.
4. Close the lid and cook on high pressure for 8 minutes. Allow natural release for best flavor integration.
5. Use an immersion blender to puree until smooth or to your desired texture.
6. Stir in coconut milk, season with salt, pepper, and smoked paprika, then let simmer on 'Sauté' mode for an additional 5 minutes.
7. Serve hot, garnished with fresh herbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 11g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg