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4.39 from 13 votes

Instant Pot Corn Chowder

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.
Prep Time15 mins
Cook Time28 mins
Total Time23 mins
Course: Dinner, Soup, Vegan
Cuisine: Vegan
Keyword: instant pot corn chowder
Servings: 6
Calories: 264kcal
Author: Karissa


  • 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


  • 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. 


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.


Serving: 1bowl | Calories: 264kcal | Carbohydrates: 40g | Protein: 5.7g | Fat: 11.5g