Description
Instant Pot Potato Corn Chowder Vegan is a deliciously creamy and comforting dish that combines buttery potatoes with sweet corn, perfect for chilly evenings. This quick recipe utilizes simple ingredients to create a flavorful chowder that will impress both vegans and non-vegans alike. With its vibrant colors and satisfying texture, it’s a delightful meal choice any day of the week.
Ingredients
Scale
- 4 medium Russet potatoes (about 600g), diced
- 2 cups frozen corn (300g)
- 1 medium onion (150g), chopped
- 3 cloves garlic (9g), minced
- 4 cups low-sodium vegetable broth (960ml)
- 1 can full-fat coconut milk (400ml)
- 1 tsp paprika
- ½ tsp black pepper
- 1 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, onions, and garlic; sauté until fragrant and translucent, about 3 minutes.
- Add diced potatoes and frozen corn to the pot. Pour in vegetable broth and stir well.
- Sprinkle in paprika and black pepper; mix thoroughly.
- Lock the lid in place and set the Instant Pot to manual high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Use an immersion blender in the pot or transfer half to a blender for desired creaminess while keeping some chunks for texture.
- Serve hot, garnished with fresh herbs or extra corn if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added flavor, incorporate fresh herbs like thyme or rosemary. - Substitute regular potatoes with sweet potatoes for a sweeter profile. - Nutritional yeast can be added for a cheesy taste without dairy.