As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
Vegan Potato Corn Chowder is a delicious creamy soup that’s made in the Instant Pot. It’s gluten-free, dairy-free, and oil-free, and easy to make with simple ingredients.
I love making soup in the Instant Pot.
Not only is it faster, but you can walk away and do other things rather than watching a pot on the stove.
I admit I’ve been pretty obsessed with Vegan Wild Rice Soup.
In fact, I don’t mind eating it every week.
But since I thought my family might get tired of it eventually, I decided to create another creamy soup recipe.
So now on the weeks I’m not enjoying Wild Rice Soup, I’m eating Vegan Potato Corn Chowder!
All the ingredients needed to make Vegan Potato Corn Chowder may already be in your kitchen!
This soup is built on common ingredients such as onion, garlic, potatoes, and frozen corn.
I use yellow or gold potatoes, which are also my favorite for making Instant Pot mashed potatoes.
And there’s no need to peel them either.
Not only does this save time, but potatoes with their skin contain extra nutrients and fiber.
Follow a few easy steps, and you’ll be enjoying Vegan Potato Corn Chowder in no time!
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.
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.
Making Vegan Potato Corn Chowder in the Instant Pot pressure cooker is so easy!
It’s a great warming one-pot meal that the whole family will love.
And if you’re looking for more delicious soup recipes that are quick to make, check out these favorites:
Now let’s make Vegan Potato Corn Chowder!
Vegan Potato Corn Chowder (Instant Pot)
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
- 1/2 cup raw cashews
- 1/2 cup water
- salt to taste
- pepper to taste
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.
- 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.
Nicole
I don’t have an Instant Pot, so learning that there’s a saute function on them is making me cock my head like a puppy hearing a high pitched sound. That’s pretty neat. And your chowder looks fabulous!
Amy
Thanks Nicole! They are very functional!
Valerie Z
Your chowder looks so good! I know I wouldn’t mind eating it every day of the week 🙂
Amy
Thanks Valerie!
Anjali @ Vegetarian Gastronomy
this sounds delicious Amy!! I need to pull out my IP and try my first recipe using it!
Amy
Thanks Anjali! Enjoy!
Wanderlust Vegans
Mmm, vegan chowder. This looks very delicious! I will have to make it for lunch one day.
Amy
Thank you!
Linda from Veganosity
Chowder is always a hit in my house. This looks delicious, Amy! I really need to find space in my kitchen for an Instant Pot.
Amy
Thanks Linda! I love my Instant Pot!
Lauren Vaught
Lovely recipe and so easy in the IP! I’ve made tons of chowders. I added kale strips to this one, and used TJ’s roasted corn. Wish I could show you a photo….
Amy
I love the addition of kale! I saw your photo in Instagram. Your version looks so delicious!
Kurt Galloway
So how much would i have to change the receipt to fit a duo mini 2 quart.
Also would chicken broth change the taste too much?
So do i cook the corn before putting it in the soup or just let it defrost naturally?
also you have cashew cream listed in the instructions but cashew cream in the
instructions, does it effect the tasty too much if i leave them out?
Amy
You can reduce the quantities of the ingredients and keep the cooking time the same. And you can use whatever broth you want. I’m vegan, so I don’t personally use chicken broth, but I don’t think it will change the taste of the soup much. The corn shouldn’t be cooked first. If you leave out the cashew cream, the soup will have a clear broth instead of being creamy. Another alternative is to blend a little of the soup with an immersion blender or by carefully placing it in a blender before returning it to the rest of the soup. I hope this helps!
Kurt Galloway
Yea, my thing is, what would i have to do if i wanted to add the corn after i immersion blend most of the vegetables other then some potatoes, rather then add the cream?
Amy
I would defrost the corn at room temperature and add it to the hot soup at the end.
Kurt Galloway
Thanks for your replys. i will make this after my farm fresh to you box comes in next week. Also wouldn’t it be fun to do a potato soup inception idea for this vegan corn chowder. by making your own vegtable broth using all the type of vegtables in this reciept other then the potatoes and corn, (like the , onions, carrots, celery and stuff) in simple homemade broth and using the broth with another bunch of the vegtables called for. Of course after that, just doing it as called for?
also sorry, what sized pot did you do this in. i miss qouted what i had but i have the duo mini 3 quart, not 2 quart. so i still half everything?
Amy
You’re welcome! I use the standard 6 quart. I think all the ingredients would fit in the 3 quart.
Cathie
I’m allergic to tree nuts. Any substitution for the raw cashew “cream”?
Amy
Hi Cathie, you can try using something else creamy, such as coconut milk or unsweetened soy creamer. Another option is to take out a little of the cooked soup and blend it, then return it to the rest of the soup. I hope this helps!
Cathie
Thank you Amy. I’m going to try some silken tofu. I’ll let you know how it turns out.
Cathie
Lyn Misener
This looks delicious. Do you think that it would be alright to freeze the leftovers?
Lyn
Amy
Thanks Lyn! You can freeze the leftovers, but when you reheat the soup, the cashew cream might look a little “broken”. It’s fine to eat, it just won’t look as appetizing.
Tracy
This recipe is delicious! Coming from a dairy loving vegetarian. I had to go vegan due to my breastfeeding son not tolerating dairy protein in my milk. This recipe doesn’t disappoint!
Amy
I’m so happy you enjoyed it, Tracy!
Carolyn
FANTASTIC! Just scooped some out of the instant pot. Absolutely delicious! I have so many bags of frozen corn in my freezer and was wondering what to do with it. This is going to be put in the winter dinner rotation. Thank you so much!
Amy
I’m so happy to hear you enjoyed it, Carolyn! I need to make it again soon, too!
Lori
Delicious. Didn’t make cashew cream because I don’t have a high speed blender. Didn’t need it – just used my immersion blender at the end for a few seconds. Cut the recipe in half since there are just two of us (both kids in college). Lori
Amy
That’s fantastic! Thanks Lori!
Annleasa
Made this today since I was home sick from work, follow the directions to the T and it was the most delicious soup I’ve had in forever. Instant pot is an amazing tool to create such beautiful recipes as this. Thank you so much for this recipe. I’m a vegan and miss a type of corn chowder, so this hit the mark.
Amy
I’m so happy you enjoyed it, Annleasa! I hope you feel better soon!
Candace
How long will this keep in the fridge?
Amy
Hi Candace, it will keep for about 3 days.
Candace
Thank you for such a fast response. I judt finished making your recipe and im 3 bowls in to enjoying it. Its so good! Im sending my sister the recipe now 😘
Amy
Thank you so much, Candace! You made my day. 🙂
MEGAN
If I want to double the recipe, do I change the cooking time?
Amy
Hi Megan, the cooking time remains the same, but it will take longer to come up to pressure.
Jeanette M Cluf
I prepared this last night for my family and everyone loved it! I have a 10, 8, and 6 year old so that says a lot! I added about 1 tsp of salt and 1 tsp of pepper at the very end and it was simply amazing. Tasted as good as non-vegan chowder. Thank you so much!!
Amy
Thank you, Jeanette! That is a huge compliment!
Lindsey
This recipe sounds amazing! I have all of the ingredients except for the yellow or gold potatoes. Can I use Idaho potatoes, or will they just turn into mush??
Amy
Thanks Lindsey! I would wait until you can get the yellow or gold potatoes for a better texture. Enjoy!
Colleen
You are an instantpot/soup genius. This was delicious.
Amy
You made my day, Colleen! 🙂
Sabrina
Made this in my IP tonight. We pre-chopped everything up, then just had to go through the steps – all in all less than 20 mins from turning the IP on to turning it off! I am not vegan and making cashew cream seemed like an extra step, so we used normal heavy cream – it would have been nice to see a measurement for how much “cream” you should have ended up with, but I think we guessed pretty well! Additionally, instead of just defrosting the corn, we got the steamfresh bags and steamed them before adding to the soup.
Delicious, done quickly, and vegan and vegetarian friendly!
Pam
I love this recipe. It is now in my favorites and I make it often.
Amy
Thank you, Pam!
Dana
Wow! So yummy. I’ve made corn chowder many times, but the cashew cream is a game changer. Even my very finicky 12 year old asked that I make this again! Thanks so much.
Amy
That’s wonderful! Thank you, Dana!
Gillian
About how much is one serving of this? 1 cup or 2 cups? I am trying to log my food
Amy
I would say about 1 1/2 cups.
Theresa
This tastes so luxurious it is hard to believe it is so healthy. This is the first soup recipe that I have tried in my new IP and I am having a hard time debating trying any other soup recipe. I bought the IP for breakfast steel cut oats and that is great but this soup is Superb! Don’t change a thing.
Sarah
Delicious!! I altered a bit because I didn’t have cashews and used coconut cream instead. At the end I ran the instant pot on saute for a few minutes and tossed in a roux to thicken it up!