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