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    Home » Recipes

    Vegan Potato Corn Chowder Instant Pot Recipe

    By: Amy Katz · Published: Jan 15, 2018 · Last modified: Sep 13, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, oil-free, soy-free, vegan
    Collage of images showing making the soup and the finished soup in bowls

    Creamy and comforting, Vegan Potato Corn Chowder is easy to make in an Instant Pot. This 30 minute one-pot meal is like a hug in a bowl. But don't worry if you don't have an electric pressure cooker. Stove-top instructions are also provided.

    Bowls of chowder with Instant Pot in the background

    When you're looking for a hearty dinner on a cold night, nothing beats a hot bowl of soup. And if you can make it in your Instant Pot, it's even better since you don't need to stir it or watch it while it cooks.

    Whether you are new to pressure cooking or an experienced pro, this recipe is practically fool-proof. And if you've already tried making Vegan Wild Rice Soup, I know you'll enjoy this chowder, too.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instant Pot instructions
    • Stove-top instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More vegan soup recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's ready to eat in 30 minutes.
    • It tastes creamy even though it's both oil-free and dairy-free.
    • It's a complete one-pot meal.

    Ingredients

    • Onion
    • Garlic
    • Carrots
    • Celery
    • Potatoes (Yukon gold or yellow potatoes work the best in this recipe.)
    • Bay leaf
    • Dried thyme
    • Vegetable broth (Low sodium is preferable.)
    • Frozen corn (If you want to preserve some of your summer corn so you can use it in recipes like this soup, check out how to blanch and freeze fresh corn from Food Love.)
    • Raw cashews

    Organic Unsalted Raw Cashews

    • USDA Certified Organic and Non-GMO
    • Climate Pledge Friendly
    • Store in the freezer to preserve freshness
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instant Pot instructions

    Collage of images showing steps 1 through 4 for making this recipe

    1. Using the Saute function, add the onion with a little water and saute for a couple of minutes until the onion is soft.

    2. Add the garlic and saute for 30 seconds, then add the carrots and celery.

    3. Once the vegetables are slightly soft, hit the cancel button. Then add the potatoes, bay leaf, and dried thyme to the Instant Pot.

    4. Add in the vegetable broth, and give the mixture a stir. Close the lid, push the manual button, and set the timer for 4 minutes.

    Collage of images showing steps 5 through 8 for making this recipe

    5. Once the 4 minutes are up, quick release the pressure. Take this time to process the cashews and water in your blender to make the cashew cream. Once the pressure is released, open the lid.

    6. Add the defrosted frozen corn to the soup.

    7. Pour in the cashew cream.

    8. Stir well, season to taste with salt and pepper, and serve. Or you can keep it on the warm function until you're ready to eat the potato corn chowder.

    Stove-top instructions

    The method for making this soup in a large pot on the stove is similar to the Instant Pot instructions. Saute the vegetables over medium heat, then add the potatoes, herbs, and broth.

    When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender.

    Stir in the cashew cream. Then season to taste with salt and pepper and serve.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    Serving suggestions

    Close up of bowl of soup with spoon in it
    Enjoy your Vegan Potato Corn Chowder topped with fresh cracked pepper.

    This Instant Pot one-pot meal is a complete lunch or dinner on its own. But it's also delicious served with a salad like one of the following:

    • Chickpea Spinach Salad (15 Minute Recipe)
    • Mediterranean Vegan Green Bean Salad
    • Tomato and Red Onion Salad
    • Tomato Basil Cucumber Salad with Tofu Feta

    Storing

    Leftovers can be refrigerated for up to 3 days and reheated on the stove or in the microwave. For best results, do not freeze.

    FAQ

    What can I substitute for cashew cream?

    Canned full-fat coconut milk, pureed white beans, or pureed silken tofu can all be used in place of the cashew cream. You will need about ½ cup.

    Can white beans be substituted for the cashews?

    Yes, for a nut-free option you can puree Cannellini beans, also known as white kidney beans. You may need to add a little water as you are blending to achieve the consistency of cream.

    Can Russet potatoes be used in place of Yukon gold?

    Russet potatoes are too starchy and will fall apart in the soup. If you don't have yellow or gold potatoes, Red Bliss potatoes are a good substitute.

    More vegan soup recipes

    • Creamy Vegan Orzo Soup with Chickpeas
    • Easy Vegan Vegetable Soup
    • Easy Creamy Vegan Tomato Soup
    • Jackfruit Vegan Taco Soup

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of chowder with a next to it

    Vegan Potato Corn Chowder Instant Pot Recipe

    Creamy and comforting, Vegan Potato Corn Chowder is easy to make in an Instant Pot. This 30 minute one-pot meal is like a hug in a bowl.
    4.98 from 37 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, oil-free, soy-free, vegan
    Course: Soup
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 330kcal
    Author: Amy Katz

    Equipment

    • Instant Pot
    • High Speed Blender

    Ingredients

    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 1 cup diced carrots
    • 1 cup diced celery
    • 6 cups diced yellow or gold potatoes, (about 6 medium potatoes)
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 4 cups vegetable broth
    • 2 cups frozen corn, defrosted
    • ½ cup raw cashews
    • ½ cup water
    • salt, to taste
    • pepper, to taste
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    Instructions

    • Push the saute button on the Instant Pot. Add the onion and a splash of water. Saute for a couple of minutes until the onion is slightly soft.
    • Then add the garlic and saute for 30 more seconds.
    • Next add the carrots and celery. Saute for another few minutes until the vegetables start to soften.
    • Press the cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth to the Instant Pot.
    • Give the ingredients a stir to combine. Then close the lid.
    • Press the manual (pressure cook) button and set the timer for 4 minutes (on high).
    • Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.
    • Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid.
    • Add the corn to the soup and stir.
    • Then pour in the cashew cream and stir the soup to combine.
    • Add salt and pepper, to taste, and enjoy.

    Notes

    Storing:
    Leftover soup can be refrigerated for up to 3 days. Reheat on the stove or in the microwave. For best results, do not freeze.
    Substitutions:
    In place of the cashew cream, you can use canned full-fat coconut milk, pureed Cannellini (white kidney) beans, or pureed silken tofu. You will need about ½ cup. 
    If Yukon gold or similar potatoes are unavailable, Red Bliss are a good alternative. Russet potatoes are not a good choice for this recipe since they are starchy and will not hold their shape.
    Stove-top instructions:
    In a large pot over medium heat, saute the vegetables. Then add the potatoes, herbs, and broth. When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender. Stir in the cashew cream. Then season to taste with salt and pepper and serve.
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    Nutrition

    Calories: 330kcal | Carbohydrates: 65g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 49mg | Potassium: 1385mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3654IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 3mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    This post was updated to include ingredient substitutions. The recipe remains unchanged.

    « Vegan Teriyaki Sauce (Gluten-Free & Oil-Free)
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Kevin Keener

      January 28, 2022 at 2:59 am

      5 stars
      This is a great and fairly easy to make recipe. I will definitely be making it again soon.

      Reply
      • Amy Katz

        January 28, 2022 at 12:09 pm

        Glad you enjoyed it, Kevin!

        Reply
    2. Kim B

      December 23, 2021 at 7:47 am

      5 stars
      This is absolutely delicious! I made it on the stove top and used canned coconut milk instead of cashew cream. Definitely a keeper! Thank you.

      Reply
      • Amy Katz

        December 23, 2021 at 11:36 am

        I'm glad it worked out so well on the stove and with coconut milk, Kim!

        Reply
    3. Megan

      November 21, 2021 at 4:33 am

      5 stars
      The most amazing soup! I have been vegan for four years and miss clam chowder!!! This soup reminds me of it! Creamy and delicious. Can’t wait to make it again today.

      Reply
      • Amy Katz

        November 21, 2021 at 8:55 am

        I'm so glad you enjoyed it, Megan!

        Reply
    4. C. De Spain

      November 18, 2021 at 7:59 pm

      5 stars
      We’ve had a silly fear of making something in my Instant Pot besides rice and quinoa. We were intimidated and thought we’d mess something up with the extreme pressure. Tonight we finally got over it & made this Vegan Potato Corn Chowder! It turned out so delicious & was fun to make. Thank you, Veggies Save The Day, for sharing yet another amazing recipe & for helping us finally use our IP as intended. You’re THE BEST!

      Reply
      • Amy Katz

        November 19, 2021 at 10:13 am

        I'm so happy you enjoyed it! And I'm glad you are feeling more confident using your IP. It's an amazing appliance.

        Reply
    5. Cecelia

      October 25, 2021 at 4:20 pm

      Looks delicious! So glad I found your site :). I recently stocked up on a ton of fresh corn from our local farm stand that I would really like to use, do you think I should add it to the soup before pressure cooking?

      Reply
      • Amy Katz

        October 25, 2021 at 4:23 pm

        Thank you, Cecelia! I haven't tried this recipe with fresh corn, but I would still add it in at the end and close the lid for a couple of minutes. The soup should be hot enough to quickly cook the corn.

        Reply
    6. Jamie Balderas

      September 20, 2021 at 5:08 pm

      5 stars
      This is my favorite vegan potato corn chowder. It is on our menu often. I really like the texture and flavor of the blended cashews. One extra thing I do when I make this recipe is blend about half of the cooked soup in with the cashew mixture and then add it back to the pot. It makes the chowder thicker and creamier. Another thing I tried the last time I made it (yesterday) was adding some liquid smoke for a bacon flavor, and it was really good! Thank you for this recipe!

      Reply
      • Amy Katz

        September 21, 2021 at 9:00 am

        I love these ideas, Jamie! Thanks so much for sharing.

        Reply
    7. Heidi

      July 26, 2021 at 11:12 am

      Wondering if I could swap out the cashews for white beans? Has anyone tried that? Thanks

      Reply
    8. Adora

      July 12, 2021 at 9:56 pm

      5 stars
      I just got an instant pot today and this was the first recipe I made. It is DELICIOUS!!!! Great introduction to this new device as well. I did not have corn so I simply made the soup without it and it was still so good. Definitely something I’ll come back to if I get sick, it has those warm and nourishing vibes lol. Thank you Amy!!!! Can’t wait to try some more of your vegan instant pot recipes.

      Reply
      • Amy Katz

        July 13, 2021 at 9:22 am

        Congratulations on getting an IP, Adora! I'm so glad you enjoyed the chowder.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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