Instant Pot Potato Corn Chowder Recipe | Vegan

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Instant Pot Potato Corn Chowder is a fast and simple gluten-free, dairy-free, vegetarian and vegan soup recipe that is full of flavor! This healthy soup recipe can be ready-to-eat in under 30 minutes!


2 Tbsp. olive oil
1 cup sweet onion finely chopped
4 cloves garlic crushed
1 ¼ lb. red potatoes cut into 1-inch pieces
2 carrots cut into ½-inch cubes
16- oz. bag frozen corn
4 cups vegetable broth or chicken broth
½ tsp. thyme dried
½ tsp. rosemary dried
1 ¼ tsp. salt to taste
½ tsp. pepper to taste
¼ tsp. paprika
1 cup almond milk warm
3 Tbsp. tapioca starch
Green onions or chives optional

Set 6-quart Instant Pot to the sauté function and add oil, chopped onion, and crushed garlic. Sauté for 2-3 minutes.

Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, and paprika. make sure to scrape the bottom of the pot to ensure no bits or pieces are stuck.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
Turn Instant Pot on the sauté function and add milk-starch mixture. Stir for 4-5 minutes or until chowder has reached your desired thickness. If chowder is too thick, add more almond milk or broth.
Serve potato corn chowder with chives or scallions and enjoy!

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