Vegan Potato Corn Chowder in a bowl with a spoon next to it
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4.95 from 19 votes

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.

Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 243kcal
Author Amy Katz



  • 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