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Instant Pot Corn Chowder

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

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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!

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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.
4.54 from 26 votes
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 23 minutes
Course Dinner, Soup, Vegan
Cuisine Vegan
Servings 6
Calories 264 kcal

Ingredients
  

  • 1/4 cup vegetable stock or 1 tbsp 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
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 tsp smoked paprika optional, for smokey flavor
  • pepper to taste
  • salt to taste

Cornstarch Slurry

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

Instructions
 

  • Turn your Instant Pot on saute mode. Add in the 1/4 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
Did you try this recipe?Let us know how it was!

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