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A bowl of soup on a table, with Chowder and Potato
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time8 minutes
20 minutes
Total Time38 minutes
Course: Side Dish
Cuisine: American, world
Servings: 4 People
Calories: 316kcal



  • 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


  • 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!


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