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    Home » Vegan Recipes

    Instant Pot Corn Chowder

    Published Oct 26, 2018 · Updated Nov 1, 2021 · 16 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    This Instant Pot Corn Chowder is a super fast and flavorful hands-off recipe that's dairy-free, nut-free, vegan, and gluten-free. Made with fresh or frozen corn, carrots and potatoes for a hearty meal.

    Instant Pot Corn Chowder. vegan, gluten-free, dairy-free, and nut-free

    Instant Pot Corn Chowder

    Warm soups and stews and chili, oh my! 'Tis the season for these yummy, warm, savory dishes. And when you can make a crowd-pleasing, big-batch recipe in one pot? It's a major win. This vegan corn chowder comes together in the Instant Pot, but you can certainly make it on the stove.

    However, I love my Instant Pot, so maybe this should be your sign to get one! They are major time-savers in the kitchen and the smaller ones are pretty budget-friendly. This is the Instant Pot I have. My husband makes potatoes in it at least twice a week. It is so well-loved, especially in the colder months for soup and curry.

    cooking onions in an instant pot

    Ingredients

    This one-pot recipe takes 40 minutes from start to finish. But thanks to your Instant Pot, most of that time is totally hands-off. Here's what you need to make light and flavorful vegan corn chowder:

    • Vegetable stock. This is for oil-free cooking. You can also use a tablespoon of cooking oil to saute the veggies. For the soup itslef, use store-bought veggie broth or make your own.
    • Onion. Use sweet or yellow onions for the soup.
    • Garlic. I recommend fresh garlic for the best flavor.
    • Potatoes. A firm potato like russet is a good optoin.
    • Carrots. These add color and a bit of sweetness.
    • Corn. You can use fresh or frozen.
    • Coconut milk. I use canned full-fat coconut milk for the creamiest texture.
    • Thyme. For a classic herby flavor.
    • Paprika. I like a combination of regular paprika and smoked for a more complex taste.

    Substitutions & Swaps

    • Other milks. Feel free to substitute the coconut milk for another vegan milk. Almond or cashew would work, just choose unsweetened!
    • Other veggies. if you have other veggies in the fridge, feel free to add them or swap them in for the veggies in the recipe. Leeks, bell pepper, and mushrooms would all work well in this vegan corn chowder.
    • Other herbs. You can also swap the thyme for tarragon, chives, oregano or another herb you love.
    • Adding protein. If you want to add more protein to this laready hardy chowder, try cooking vegan sausage, tempeh or crispy tofu to add on top.
    vegan, gluten-free, dairy-free, and nut-free

    Storage

    Store leftover corn chowder in an airtight container in the fridge for up to four days. Reheat it on the stove or in the microwave to serve. You can also freeze the soup for up to three months. Let it defrost in the fridge overnight, then reheat on the stove or in the microwave.

    Enjoy your vegan Instant Pot Corn Chowder with Vegan Garlic Parmesan Breadsticks for a satisfying winter meal!

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Instant Pot Corn Chowder

    Karissa Besaw
    This Instant Pot Corn Chowder is a favorite dinner recipe in our house because it's so easy! I love Instant Pot recipes because I don't have to hover over a hot stove. Just throw all the ingredients together, let the pot do its thing, and unveil DELICIOUS corn chowder when the timer goes off. Yum. Vegan, gluten-free, dairy-free, and nut-free. Oil-free option.
    4.50 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 28 mins
    Total Time 23 mins
    Course Dinner, Soup, Vegan
    Cuisine Vegan
    Servings 6
    Calories 264 kcal

    Ingredients
      

    • ¼ cup vegetable stock or 1 tablespoon cooking oil
    • 1 small sweet onion diced
    • 4 cloves garlic crushed or minced
    • 4 medium red potatoes peeled and cubed
    • 3 medium carrots peeled and chopped
    • 16 oz bag of frozen sweet corn
    • 1 can coconut milk unsweetened (~14 oz)
    • 3 cups vegetable stock
    • ½ teaspoon dried thyme
    • ½ teaspoon paprika
    • ¼ teaspoon smoked paprika optional, for smokey flavor
    • pepper to taste
    • salt to taste

    Cornstarch Slurry

    • 3 tablespoon cornstarch or arrowroot powder
    • 6 tablespoon cold water

    Instructions
     

    • Turn your Instant Pot on saute mode. Add in the ¼ cup of vegetable stock (or oil) and onions. 
    • Saute the onions until they are translucent, about 3 minutes. Add in the garlic and saute for 1 additional minute.
    • Add the potatoes, carrots, corn, coconut milk, vegetable stock, thyme, paprika and some pepper to the pot and stir well. 
    • Pot the cover on and seal the valve. 
    • On manual mode, set the Instant Pot for 8 minutes. (Note that the Instant Pot will need about 20 minutes to pressurize before starting the 8-minute countdown.)
    • Once the timer goes off, use a towel to turn the valve and depressurize the Instant Pot. Be careful - liquid might come sputtering out!
    • When it's depressurized, you'll no longer hear any air coming out of the valve. Carefully remove the lid. 
    • To make a cornstarch slurry, mix the cornstarch with the water until the cornstarch is fully dissolved. Pour slowly into the pot, stirring the entire time to avoid clumping. 
    • If it's not thick enough, make another cornstarch slurry and add a little in. If it's too thick, add some more vegetable stock or non-dairy milk. 
    • Season with more pepper and salt if needed.
    • Serve right away. Top with green onions, parsley and/or cashew bacon bits for some color and added yumminess. 

    Notes

    If you want to make this recipe super simple, you can skip the sauteeing part and just add in some onion powder and garlic powder with the rest of the seasonings.
    FOR THE STOVE: the directions are very similar. Follow steps 1-3, using a large soup pot. Then, bring the soup to a boil. Turn down the heat and let it simmer for about 15 minutes, stirring occasionally, or until the potatoes are tender. Remove from the heat. Stir in the cornstarch slurry and mix well.
     

    Nutrition

    Serving: 1bowlCalories: 264kcalCarbohydrates: 40gProtein: 5.7gFat: 11.5g
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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