This veggie-packed Instant Pot vegan corn chowder is rich, creamy and super flavorful. It takes about 30 minutes to make and is a total crowd-pleaser.
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I make this corn chowder in the Instant Pot on an almost-weekly basis. It's a one-pot meal that my whole family loves, and I love that it's quick and easy to throw together on a busy evening.
You can make the recipe exactly as-written or check out the substitutions to see some of the ways we mix up this soup to use what we have in the fridge and pantry.
Ingredients and substitutions
- vegetable broth - Broth adds flavor as well as liquid. I like this soup best with a vegan chicken broth.
- garlic and onion powders - Boost that broth flavor even more!
- potato - Thickens the chowder and makes it so satisfying! Use a thin-skinned potato for the best results.
- corn kernels - You can use fresh, frozen, or canned corn.
- navy beans - Add protein to make this a one-pot meal! Cannellini, great northern, or garbanzo beans will all work instead.
- carrots - I like to shred my carrots for this soup, but you can also dice them or slice them into coins. You can also add chopped celery instead of some of the carrots.
- broccoli - Feel free to use other green veggies like kale, spinach, etc.
- soy or oat milk - Choose an unsweetened, creamy milk alternative for this Instant Pot corn chowder.
- nutritional yeast - Thickens the soup more and adds a slightly cheesy flavor.
- cashews - For topping. You can omit or use pumpkin seeds for nut-free. You can also use other toppings like chopped green onions, fresh parsley, French fried onion, or more cooked corn.
How to make vegan corn chowder in the Instant Pot
Add the broth, onion powder, garlic powder, potato, corn, and beans to your Instant Pot. Cook at high pressure for five minutes, then do a 10-minute natural release.
Now it's time to blend! You have two options:
- Use your immersion blender to puree the soup for a few seconds until you have a thick but still-chunky mixture.
- Transfer ⅓ to ½ of the soup to an upright blender and puree, then transfer it back to the pot.
Either way, don't overblend, or your pot will throw a burn warning during the next step.
Add the carrots and broccoli to the Instant Pot. Set it to cook at high pressure for zero minutes (yes!), then do a quick release.
Add the soy milk and nutritional yeast, stirring to combine. Serve with toppings of choice.
Stovetop directions
In a soup pot, combine the broth, onion powder, garlic powder, potato, corn, and beans. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes. The potatoes should be fork-tender.
Now it's time to blend! You have two options:
- Use your immersion blender to puree the soup for a few seconds until you have a thick but still chunky mixture.
- Transfer ⅓ to ½ of the soup to an upright blender and puree, then transfer it back to the pot.
Add the carrots and broccoli. Cover, and cook for 4-6 more minutes, still on medium-high, then turn off the heat.
Add the soy milk and nutritional yeast, stirring to combine. Serve with toppings of choice.
Helpful tips
- When you're blending the corn mixture, you don't want a totally smooth mix. A little bit of chunkiness adds texture and still thickens the soup.
- If you're using a regular blender, rather than an immersion blender, be sure to let the corn mixture cool before blending. If you put it into the blender still piping hot, it can cause the top to blow off, spewing hot soup everywhere!
- Do not overblend the corn mixture! If you don't leave some broth, your pot will throw a burn warning.
Storage directions
Leftover corn chowder will keep for three to five days in a covered container in the fridge.
You can also freeze this soup for up to six months in an airtight, freezer-safe container. Make sure to leave about an inch of headroom before freezing. Thaw overnight in the refrigerator, and reheat on the stovetop or in the microwave.
More Instant Pot soup recipes
📖 Recipe
Instant Pot Vegan Corn Chowder
Equipment
Ingredients
- 2 ½ cups vegetable broth or no-chicken broth
- 1 tablespoon garlic powder
- 1 ½ teaspoons onion powder
- 1 medium yellow potato cut into 1" cubes
- 2 ½ cups corn kernels fresh or frozen
- 15 ounce can navy beans drained (or 1 ½ cups cooked beans)
- 1 ½ cups shredded carrots
- 2 cups broccoli florets
- 2 cups soy milk or oat milk
- ¼ cup nutritional yeast
Topping
- roasted, unsalted cashews
Instructions
Instant Pot Directions
- Add the broth, onion powder, garlic powder, potato, corn, and beans to your Instant Pot. Cook at high pressure for 5 minutes, then do a 10-minute natural release.
- Now it's time to blend! You have two options. You can use your immersion blender to puree the soup for a few seconds until you have a thick but still-chunky mixture. Or, you can transfer ½ of the soup to an upright blender and puree, then transfer it back to the pot. Either way, don't overblend, or your pot will throw a burn warning during the next step.
- Add the carrots and broccoli to the Instant Pot. Set it to cook at high pressure for zero minutes (yes!), then do a quick release. Add the soy milk and nutritional yeast, stirring to combine.
- Dish up your bowls of soup, and top each one with a handful of cashews.
Stovetop Directions
- In a soup pot, combine the broth, onion powder, garlic powder, potato, corn, and beans. Bring to a boil, then reduce the heat and simmer, covered, for 10-15 minutes. The potatoes should be fork-tender.
- Now it's time to blend! You have two options. You can use your immersion blender to puree the soup for a few seconds until you have a thick but still chunky mixture. Or, you can transfer ⅓ to ½ of the soup to an upright blender and puree, then transfer it back to the pot.
- Add the carrots and broccoli. Cover, and cook for 4-6 more minutes, still on medium-high, then turn off the heat. Add the soy milk and nutritional yeast, stirring to combine.
- Dish up your bowls of soup, and top each one with a handful of cashews.
Sharon
Just made this for lunch and we thoroughly enjoyed it! I used diced carrots instead of shredded and added celery, onion powder (next time I'll add chopped onions instead), smoked paprika and a dash of salt. I used a full cup (or more ... 3 palm-fulls) of nutritional yeast ... we love that stuff! Thanks for sharing such a delicious and quick recipe!
Becky Striepe
So glad to hear it! I love the subs that you made - I bet the paprika went really well with the creaminess of the broth.
Andrea
I love fast soups for the nights when there isn't much time to cook — especially if the recipe contains potatoes and broccoli. I can't imagine adding a whole cup of yeast, though — maybe 1/4 cup. Cashews make a great topping for just about anything, don't they?
Becky Striepe
Yeah, I like a ton of nooch. Definitely adjust to your tastes!