Instant Pot Vegan Corn Chowder With Potatoes
Instant Pot Corn chowder is one recipe that could come in handy on a cold wintery day. I have used vegan ingredients to get the same consistency typical of any restaurant quality chowder.
Servings: 4
Calories: 452kcal
Equipment
Ingredients
- 4 cup corn kernels frozen thawed
- 3 potatoes red or golden cubed
- 2 carrots chopped
- 4 ¾ cup vegetable broth or water
- 4 garlic cloves chopped
- 1 onion diced
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- ¼ teaspoon turmeric powder if you desired
- salt to taste
- ¾ cup cashews
- ¼ cup nutritional yeast
- 1 bay leaf
Instructions
- Begin by gathering all your ingredients. If you're using frozen corn, make sure it's thawed before you start cooking. Chop the potatoes and carrots into bite-sized pieces, and finely mince the garlic cloves.
- Set your Instant Pot to saute mode. Once it is hot, add a dash of olive oil and sauté the garlic until it becomes fragrant.1 tablespoon olive oil, 4 garlic cloves
- Add chopped onions and saute until they turn translucent. Then, add carrots and corn to the pot.2 carrots, 1 onion, 4 cup corn kernels
- Add chopped potatoes, bay leaf, nutritional yeast, cashews, and spices, and mix well.3 potatoes, ½ teaspoon cayenne pepper, ½ teaspoon black pepper powder, 1 teaspoon Italian seasoning, ¼ teaspoon turmeric powder, ¾ cup cashews, ¼ cup nutritional yeast, 1 bay leaf, salt to taste
- Add the vegetable broth to the pot, making sure all the ingredients are covered. Close the lid of your Instant Pot and set it to manual high pressure for 8 minutes.4 ¾ cup vegetable broth
- Once the timer expires, use the natural release option for 10 minutes before using the quick release option to release the remaining pressure.
- Open the lid and give your corn chowder a good stir. If you prefer a creamier consistency, you can use an immersion blender or a high-speed blender to blend some of the soup. (I blended all the soup). While blending take out the bay leaf.
- Transfer the soup to a large pot and serve hot with your choice of toppings, such as red pepper flakes, green onions, chopped tortillas, roasted corn, or fresh herbs.
Notes
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- For extra creaminess, add a can of coconut milk to the soup before cooking.
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- Leftovers can be stored in the airtight container fridge for up to 3 days or frozen for later consumption.
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- Use fresh corn when it's in season for the best flavor.
Nutrition
Calories: 452kcal | Carbohydrates: 70g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1488mg | Potassium: 1265mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5877IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 4mg