Instant Pot Potato Corn Chowder | Vegan
InstantPot
Ingredients
2 Tbsp. olive oil
1 cup sweet onion finely diced
4 cloves garlic crushed
1 ¼ lb. red potatoes cut into 1-inch pieces
2 carrots cut into ½-inch cubes
16- oz. bag frozen corn
4 cups vegetable broth or chicken broth
½ tsp. thyme dried
½ tsp. rosemary dried
1 ¼ tsp. salt to taste
½ tsp. pepper to taste
¼ tsp. paprika
1 cup almond milk warm
3 Tbsp. tapioca starch
Green onions or chives optional
See this recipe in Healthy Meal Plan #3
Directions
Set 6-quart Instant Pot to the sauté function and add oil, diced onion, and crushed garlic. Sauté for 2-3 minutes.
Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, and paprika. Make sure to scrape the bottom of the pot to ensure no bits or pieces are stuck.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
Turn Instant Pot on the sauté function and add milk-starch mixture. Stir for 4-5 minutes or until chowder has reached your desired thickness. If chowder is too thick, add more almond milk or broth.
Serve potato corn chowder with chives or scallions and enjoy! See this recipe in Healthy Meal Plan #3
Notes
*Chowder freezes well for up to 3-6 months in large, plastic containers such as these.
Nutrition
Calories 371 kcal
Saturated Fat 1g
Sodium 1673mg
Potassium 1146mg
Carbohydrates 70g
Fiber 7g
Protein 7g
Calcium 129mg
Iron 2.6mg