Vegetarian Corn Chowder (Instant Pot)
This Easy Instant Pot Vegetarian Corn Chowder is a must-try if you're looking for a flavorful vegetarian and vegan-friendly soup. It's ready in just about 20 minutes, from prep to finish, making it perfect for a busy weeknight meal.
Servings: 6 servings
Cost: $6
Ingredients
- 4 cups fresh or frozen corn
- 4 cups 1-inch cubed red potatoes
- 1 cup chopped celery
- 1 cup chopped onions
- 1 ½ cups peeled and cut carrots
- 1 tablespoon minced garlic
- 10 cups vegetable broth
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 4 tablespoons cornstarch optional
- 2 tablespoons water
- 1 15-ounce full-fat coconut milk
Instructions
- Cut and prep all your vegetables. Pour everything, except the coconut milk, cornstarch, and water into the Instant Pot, or whatever pressure cooker you are using.
- Set the lid to seal and cook at pressure high for 4 minutes.
- Once the time is up, quick release the pressure and once it is released, remove the lid.
- The next 2 steps are optional- it is my preference for a thicker chowder.
- First, remove about 1 cup of corn and pulse it in a food processor, then stir it back in. Other vegetables will come with the corn, and that is okay.
- Set the pressure cooker to sauté and cook for 2-3 minutes.
- Mix the cornstarch and water to form a thick paste. Pour it into the boiling soup while stirring constantly.
- Pour in the coconut milk, adjust the seasonings as needed and serve.