Lightened-Up Instant Pot Corn Chowder
This lightened-up Instant Pot corn chowder comes together so easily and is a healthy vegan alternative to traditional dairy-based chowder.
Equipment
- Instant Pot
- blender or immersion blender
Ingredients
- 14 ounces Yukon gold potatoes (approximately 7 small potatoes) unpeeled, eyes removed and diced
- 2 cups corn fresh or frozen
- 1 cup yellow onion (approximately ½ a medium onion), diced
- 3 mini sweet peppers (or ½ red bell pepper), finely diced
- 3 garlic cloves minced
- 1 13.5-ounce can lite coconut milk
- 2 cups low-sodium vegetable broth or water
- 1 bay leaf
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- ½ teaspoon whole celery seed
- ¼ teaspoon paprika (regular or smoked)
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon freshly squeezed lemon juice
- freshly cracked black pepper
Garnishes (optional)
- fresh basil chopped
- fresh cilantro chopped
- fresh chives chopped
- jalapeños and/or mini sweet peppers sliced
Instructions
- Prepare to cook: Insert stainless-steel inner pot into the Instant Pot. Add 2 tablespoons of the vegetable broth or water to the Instant Pot. Select the Sauté setting and let the Instant Pot heat for about a minute.
- Sauté the vegetables: Add the potatoes, corn, onion, and peppers to the Instant Pot. Sauté for approximately 7 to 8 minutes, stirring frequently, until the vegetables have softened. Add the garlic and sauté for 1 additional minute.
- Add the liquids and seasoning: Add the coconut milk, broth or water, bay leaf, nutritional yeast, miso, celery seed, paprika, and cayenne pepper (if using) to the Instant Pot. Stir well.
- Cook the chowder: Lock the lid into place and set the Pressure Release knob to Sealing. Select Pressure Cook at High pressure for 8 minutes. After the 8-minute timer has finished and beeps, let the pressure release naturally for 10 minutes. Then turn the Pressure Release knob from Sealing to Venting to release any remaining pressure.
- Blend the chowder: Open the lid and remove the bay leaf. Add the lemon juice and freshly cracked black pepper, to taste. Then transfer about half the soup to a blender and blend it just until the potatoes have a mashed texture. Return the blended portion to the Instant Pot and stir to combine.
- Garnish and serve: Spoon individual servings of corn chowder into bowls. Garnish with toppings of your choice (e.g., fresh basil, cilantro, chives, sliced peppers). Serve immediately.
Notes
- Leftovers will keep well in the fridge for about 3 to 4 days.