You can make my Easy Instant Pot Corn Chowder in a jiffy. It’s healthy, filling, and comes together with just a little effort. Plus the cooking time is hands off, so you can enjoy a little down time before dinner!
Prep Time15 minutesmins
Cook Time10 minutesmins
estimated time to come up to pressure10 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: American
Keyword: vegan corn chowder
Servings: 4servings
Calories: 223kcal
Author: Kathy Hester
Ingredients
1/2cupminced onion
1teaspoonminced garlic
3cupswater
1boullion cube, salt free
3cupschopped potato
1poundcorn kernals, about 3 cups fresh or frozen
1cupfinely chopped or cubed carrot
1teaspoonthyme
1/2teaspoonmarjoram
1/2teaspoonliquid smoke, or use smoked paprika
1cupunsweetened nondairy milk
salt and pepper, to taste
Instructions
Turn your Instant Pot to saute. Dry or water saute the onions until translucent. Add garlic and saute for a minute or two more.
Turn saute off.
Add the water, bouillon, potato, corn, carrot, thyme, marjoram, and liquid smoke.
Turn the Instant Pot to manual/pressure cook and cook on high pressure for 10 minutes.
Let the pressure release naturally for 10 minutes. This helps keep splattering to a minimum.
Carefully release the pressure the rest of the way manually.
Remove the lid and add in the nondairy milk.
Either use an immersion blender to just thicken the soup - don't puree all the way or puree a cup or two of the soup in a blender.