Vegan Instant Pot Corn Chowder

Name: Vegan Instant Pot Corn Chowder
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup raw cashews; 4 large ears fresh sweet corn, (husked, or 3 cups canned or frozen kernels); 2 tablespoons olive oil; 1 medium yellow onion, (chopped); 4 garlic cloves, (minced); 2 jalapeño peppers, (diced (omit seeds and membranes for less heat)); 1 medium carrot, (diced); 1 cup diced celery, (2 to 3 medium stalks); 1 teaspoon kosher salt + more to taste; Freshly cracked black pepper; 1 pound Yukon gold potatoes, (peeled and diced); 2 bay leaves; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon celery salt; 2 to 4 cups low-sodium vegetable broth; 1 (13.5-ounce) can full-fat coconut milk; 3 tablespoons nutritional yeast; 1 lime, (halved); Reserved corn kernels; 1/4 cup chopped chives ((optional)); Diced tomatoes or red bell pepper ((optional)); Chopped cilantro or finely slivered basil leaves ((optional))

Instructions

Prep:30minCook:35min

This is the best corn chowder you will ever taste and it’s so easy, thanks to the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook! Featuring fresh corn and jalapeños, along with potatoes and cashews for a corn chowder that’s as creamy as a bisque!

Updated at: Fri, 07 Aug 2026 04:40:55 GMT