If you’ve been searching for a cozy, comforting bowl of soup that’s both hearty and healthful, then let me introduce you to the magic of this Instant Pot Vegan Potato Corn Chowder Recipe. It’s creamy, rich, and packed with tender potatoes and sweet corn, making it the ultimate feel-good meal that you can whip up in no time. What’s really exciting is how the Instant Pot makes everything melt together perfectly while keeping it completely plant-based — it’s a true crowd-pleaser that warms you up from the inside out.
Ingredients You’ll Need
The ingredients for this chowder are simply wonderful because each one brings a special character — from the earthy potatoes and naturally sweet corn to fragrant herbs and creamy almond milk. Together, they create a perfect balance of flavor and texture without any fuss.
- Olive oil: A touch of olive oil adds a lovely base richness and helps soften the onion and garlic.
- Sweet onion: Finely diced to build that savory depth and slight sweetness to the soup.
- Garlic cloves: Crushed to release their warm, aromatic punch.
- Red potatoes: Cut into 1-inch pieces, these provide that hearty and creamy body to the chowder.
- Carrots: Cubed for a subtle sweetness and vibrant splash of color.
- Frozen corn: Adds bursts of juicy, natural sweetness and a pleasing texture contrast.
- Vegetable broth: The flavorful liquid foundation that ties all the ingredients beautifully together.
- Dried thyme and rosemary: Fragrant herbs giving the dish an earthy, garden-fresh lift.
- Salt and pepper: Essential for seasoning and bringing out all those layered flavors.
- Paprika: A pinch for warmth and subtle smokiness.
- Almond milk: Warmed to blend smoothly, it adds creaminess while keeping things dairy-free.
- Tapioca starch: Acts as a natural thickener to give the chowder its luscious, velvety texture.
- Green onions or chives (optional): For a fresh, bright garnish to finish off the soup beautifully.
How to Make Instant Pot Vegan Potato Corn Chowder Recipe
Step 1: Sauté onion and garlic
Start by setting your 6-quart Instant Pot to the sauté function. Add the olive oil, finely diced onion, and crushed garlic, cooking for 2 to 3 minutes until everything softens and becomes fragrant. This step builds the flavor base, so the aroma alone will have you eager to dive in.
Step 2: Add vegetables and seasonings
Next, throw in the red potatoes, carrots, frozen corn, and vegetable broth. Sprinkle in the dried thyme, rosemary, salt, pepper, and paprika. Give the pot a good scrape to make sure nothing is stuck to the bottom – this helps avoid any burning during pressure cooking and ensures even cooking throughout.
Step 3: Pressure cook the chowder
Seal the Instant Pot lid and set the valve to “sealed.” Cook on high pressure for 8 minutes. This short cooking time is perfect to soften those potatoes and carrots while letting all the flavors mingle beautifully.
Step 4: Natural pressure release
Once cooking is done, let the Instant Pot sit for 5 minutes for a natural pressure release. This gentle resting period helps everything settle and continue cooking gently, enhancing that dreamy, creamy texture.
Step 5: Mix the almond milk and tapioca starch
While you wait, whisk together the warmed almond milk and tapioca starch in a small bowl until completely smooth. This mixture is a clever way to thicken your chowder naturally without any cream or flour.
Step 6: Thicken the chowder
Switch back to the sauté function and pour in your almond milk-starch blend. Stir continuously for 4 to 5 minutes until the chowder thickens to your liking. If it feels too thick, simply add a splash more almond milk or broth to loosen it up — flexibility is key here!
Step 7: Serve and enjoy
Dish out your steaming hot chowder and sprinkle with chopped green onions or chives if you like. Each spoonful is a comforting hug, perfect for chilly days or anytime you need a wholesome pick-me-up.
How to Serve Instant Pot Vegan Potato Corn Chowder Recipe
Garnishes
Simple garnishes like freshly chopped green onions or chives add a pop of color and a subtle oniony bite that complements the rich chowder perfectly. You can also try making crispy shallots or toasted pumpkin seeds for a crunchy contrast.
Side Dishes
This chowder pairs wonderfully with crusty whole-grain bread or garlic bread to soak up every creamy drop. A side green salad with a tangy vinaigrette can also balance the richness beautifully, making your meal rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini bread bowls or small cauldrons to impress guests or family alike. You might also swirl in a drizzle of chili oil or a spoonful of vegan pesto to amp up the flavors for a special occasion.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Vegan Potato Corn Chowder keeps really well in an airtight container in the fridge for up to 4 days. The flavors actually deepen with a day of resting, making your leftovers just as delicious as the first serving.
Freezing
If you want to stash some for later, thawed chowder can be frozen in freezer-safe bags or containers for up to 3 months. Just be sure to leave a little room at the top because it might expand slightly when it freezes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often, until warmed through. Add a splash of almond milk or broth if it feels thicker than you like after cooling. Or microwave in 1-minute increments, stirring in between until piping hot.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels will bring an even sweeter, more vibrant flavor to the chowder. Just add about 1 ½ cups of fresh corn when you add the other vegetables for cooking.
Is tapioca starch necessary in this recipe?
While you can skip it, tapioca starch provides that silky thickness that mimics cream without any dairy. If you don’t have tapioca starch, cornstarch or arrowroot powder can work as alternatives, just adjust amounts slightly.
Can I use a different plant-based milk?
Yes! Unsweetened soy, oat, or cashew milk are great swaps and won’t alter the taste much. Just avoid sweetened varieties, which might make the soup a bit sugary.
How spicy is this chowder?
This recipe has a mild warmth from paprika and black pepper but is not spicy. You can easily add a pinch of cayenne or red pepper flakes if you want a little heat kick.
Can I double the recipe for a larger batch?
Definitely! Just make sure your Instant Pot is big enough — a 6-quart pot works well for this quantity, so doubling might require a bigger 8-quart model. Cooking times stay the same, but always check not to overfill the pot past recommended levels.
Final Thoughts
I truly hope you give this Instant Pot Vegan Potato Corn Chowder Recipe a try because it’s one of those soul-soothing dishes that feels like a warm hug on a chilly day. It’s simple to make, nourishing, and so full of flavor that it quickly becomes a staple in your recipe repertoire. Trust me, once you taste it, you’ll want to make it again and again!
Print
Instant Pot Vegan Potato Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
A creamy, comforting Instant Pot Potato Corn Chowder that’s completely vegan and packed with tender potatoes, sweet corn, and hearty vegetables, thickened with almond milk and tapioca starch for a deliciously smooth texture. Perfect for a quick and nourishing meal.
Ingredients
Vegetables & Aromatics
- 1 cup sweet onion (finely diced)
- 4 cloves garlic (crushed)
- 1 ¼ lb. red potatoes (cut into 1-inch pieces)
- 2 carrots (cut into ½-inch cubes)
- 16 oz. frozen corn
Liquids & Broth
- 4 cups vegetable broth (or chicken broth)
- 1 cup almond milk (warm)
Seasonings & Thickeners
- 2 Tbsp. olive oil
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- 1 ¼ tsp. salt (to taste)
- ½ tsp. pepper (to taste)
- ¼ tsp. paprika
- 3 Tbsp. tapioca starch
Garnish
- Green onions or chives (optional)
Instructions
- Sauté Aromatics: Set your 6-quart Instant Pot to the sauté function. Add olive oil, diced onion, and crushed garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
- Add Vegetables and Seasonings: Add red potatoes, carrots, frozen corn, vegetable broth, dried thyme, rosemary, salt, pepper, and paprika into the pot. Scrape the bottom of the pot with a spoon to ensure no bits are stuck, which helps prevent the burn warning.
- Pressure Cook: Secure the Instant Pot lid and ensure the pressure release valve is set to ‘sealed.’ Set to cook on high pressure for 8 minutes.
- Natural Pressure Release: When cooking is finished, let the Instant Pot naturally release pressure for 5 minutes, allowing the chowder to continue cooking gently.
- Prepare Thickening Mixture: While the chowder sits, whisk together the warmed almond milk and tapioca starch in a medium bowl until smooth and lump-free.
- Thicken Chowder: Switch the Instant Pot back to the sauté function. Slowly add the almond milk and tapioca starch mixture, stirring continuously for 4-5 minutes until the chowder thickens to your desired consistency. If it becomes too thick, adjust with additional almond milk or broth.
- Serve and Garnish: Ladle the potato corn chowder into bowls, garnish with chopped green onions or chives if desired, and enjoy your comforting vegan meal!
Notes
- Make sure to cut potatoes into uniform 1-inch pieces for even cooking.
- Use warm almond milk to help the tapioca starch dissolve better without clumping.
- The tapioca starch works as a gluten-free thickener, keeping this chowder vegan and dairy-free.
- If you prefer a thinner chowder, add extra broth or almond milk gradually until desired consistency is reached.
- Feel free to substitute vegetable broth with chicken broth if you are not strictly vegan.
- The sauté step before pressure cooking enhances the flavor by softening the onions and garlic.
