Instant Pot Potato Corn Chowder
Instant Pot Potato Corn chowder is one recipe that you could come in handy on a cold wintery day. I have used vegan ingredients to get the same consistency that is typical of any restaurant quality chowder.
Servings: 4 People
Calories: 316kcal
Equipment
Ingredients
- 4 red potatoes
- 1 cup frozen corn kernels or fresh corn
- ½ cup chopped carrots
- ½ cup coconut cream
- 4 cups of organic vegetable broth/stock
- 2 garlic cloves
- 1 onion diced
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon black pepper powder
- ½ teaspoon Italian seasoning
- 2 tablespoon cornstarch
- 1 tablespoon olive oil
Instructions
- Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.
- As the oil heats up, add minced garlic cloves, and chopped onions.
- Saute for 2-3 minutes with regular stirring until they turn light brown in color.
- Add potatoes, frozen corn, chopped carrots, coconut cream, Italian seasoning, salt, and pepper and vegetable stock. Stir well. Press CANCEL button on Instant Pot.
- Close the lid on the pot, and turn the valve from VENTING to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 8 minutes.
- Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
- Meanwhile, mix the cornstarch with 3 tablespoon water.
- Add cornstarch mixture and cayenne powder to chowder and press saute and cook for a minute and switch off the heat.
- Let it simmer for 10 minutes and the Potato Corn Chowder is ready!
- Garnish with fresh chopped parsley and serve it hot!
Nutrition
Calories: 316kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 41mg | Potassium: 1107mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg