Vegan Potato Corn Chowder (Instant Pot)
Vegan Potato Corn Chowder is a delicious creamy soup made in the Instant Pot. This easy dairy-free recipe is hearty and comforting like a hug in a bowl.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
As an Amazon Associate I earn from qualifying purchases.
- 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
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.
Leftover soup can be refrigerated for up to 3 days. Reheat on the stove or in the microwave.
Calories: 243kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Sodium: 678mg | Potassium: 1085mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3975IU | Vitamin C: 27.4mg | Calcium: 82mg | Iron: 7mg