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
Scale
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.
