Creamy Instant Pot Potato Corn Chowder Vegan Recipe

There’s nothing quite like the warmth of a hearty bowl of Instant Pot Potato Corn Chowder Vegan to brighten your day. Imagine the velvety creaminess wrapped around tender potatoes and sweet corn, a harmonious dance of flavors and textures that makes each spoonful a delightful experience. delicious hot cocoa cookies. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

This dish isn’t just food; it’s a hug in a bowl, perfect for chilly nights or when you need a little comfort. I still remember the first time I made this chowder—it was a rainy afternoon, and my friends were over. high-protein squash soup recipe roasted butternut squash side dish Let’s just say, they didn’t leave any leftovers! For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

I recall one particularly memorable evening when I served this chowder at a potluck; people were coming back for seconds, thirds—even fourths! The laughter and compliments filled the room as we all slurped down our bowls, proving that food truly brings people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Choose starchy varieties like Russets for that creamy texture everyone loves. creamy gnocchi with sausage.
• Sweet Corn: Fresh or frozen works wonders here; the sweetness complements the savory elements beautifully.
• Onion: A medium-sized onion adds depth and sweetness—so chop away!
• Garlic: Fresh cloves are best; they’ll infuse your chowder with irresistible aroma.
• Vegetable Broth: Use low-sodium broth to control salt levels while keeping it flavorful.
• Coconut Milk: Full-fat coconut milk provides creaminess without dairy—perfect for vegan diets.
• Spices: Smoked paprika and thyme elevate the flavor profile; don’t skip these!
• Lemon Juice: A splash brightens everything up, balancing out the richness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Now that we’ve rounded up our ingredients let’s dive into creating this fabulous chowder.

Sautéing Aromatics: Start by setting your Instant Pot to sauté mode. Add diced onions and minced garlic until fragrant and translucent—about three minutes works wonders.

Add Potatoes and Corn: Toss in diced potatoes along with sweet corn kernels. Stir them well with those lovely onions until they’re nicely mingled together—no shy potatoes allowed here!

Mix in Broth and Spices: Pour in vegetable broth along with smoked paprika and thyme. Stir gently so everything gets cozy together—a good 30 seconds should do it.

Pressure Cook Your Chowder: Secure your Instant Pot lid and set it to high pressure for eight minutes. You’ll smell those wonderful aromas wafting through your kitchen while you wait.

Release Pressure and Add Coconut Milk: Once done, carefully release pressure (watch out for steam!). Stir in coconut milk until fully blended—this is where the magic happens!

Finish with Lemon Juice and Seasoning: Squeeze in fresh lemon juice, taste-test for seasoning, adding salt or pepper as needed. Serve hot with crusty bread or crackers for dipping!

And there you have it: a luscious bowl of Instant Pot Potato Corn Chowder Vegan that brings joy not only to your taste buds but also warms your heart! Enjoy every spoonful of this delightful creation that makes even dreary days feel bright!

Perfecting the Cooking Process

Start by sautéing onions and garlic in your Instant Pot. Next, add potatoes, corn, broth, and spices before sealing the pot to cook. This sequence ensures everything gets maximum flavor without losing texture.

Add Your Touch

Feel free to swap in other vegetables like carrots or bell peppers. Add a pinch of smoked paprika for depth or toss in fresh herbs just before serving for an aromatic twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. Reheat on the stovetop over low heat, adding a splash of broth to regain that creamy texture.

I still remember my first attempt at this chowder; my friends couldn’t stop raving about it! They were convinced I was some kind of culinary wizard after they tasted it.

FAQ

Can I freeze Instant Pot potato corn chowder vegan?

Yes, you can freeze it! Store it in airtight containers for up to three months.

Is there a gluten-free version of this recipe?

Absolutely! All ingredients are naturally gluten-free; just double-check any packaged items you use.

Can I add protein to this chowder?

Certainly! Consider adding chickpeas or lentils for extra protein and texture without compromising the vegan theme.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Instant Pot Vegan Potato Corn Chowder

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• Author: Mia Hanry
• Total Time: 18 minutes
• Yield: Serves about 6

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Description

Warm up with this creamy and comforting Instant Pot Vegan Potato Corn Chowder. Velvety potatoes and sweet corn come together in a delightful blend of flavors, making it the perfect dish for cozy nights or gatherings with friends. Quick to prepare and packed with nutrients, this chowder will leave you feeling satisfied and happy with every spoonful.

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Ingredients

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• 4 cups diced Russet potatoes (about 4 medium)
• 2 cups sweet corn (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Set your Instant Pot to sauté mode. Add the diced onions and minced garlic; cook until fragrant and translucent (about 3 minutes).
2. Add the diced potatoes and sweet corn; stir well.
3. Pour in the vegetable broth, smoked paprika, and thyme; mix gently.
4. Secure the lid and set to high pressure for 8 minutes.
5. Once done, carefully release pressure and stir in the coconut milk until fully blended.
6. Squeeze in fresh lemon juice, taste-test for seasoning, adjusting salt or pepper as needed.
7. Serve hot with crusty bread or crackers.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Soup
• Method: Pressure Cooking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 13g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg