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.
Ingredients
Scale
- 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
Instructions
- Prep your ingredients by chopping the potatoes and onions uniformly and mincing the garlic.
- 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.
- Add the diced potatoes, corn, and vegetable broth. Mix well.
- Close the lid and cook on high pressure for 8 minutes. Allow natural release for best flavor integration.
- Use an immersion blender to puree until smooth or to your desired texture.
- Stir in coconut milk, season with salt, pepper, and smoked paprika, then let simmer on 'Sauté' mode for an additional 5 minutes.
- 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