Quick and super easy to make, it reheats well and makes for delicious, healthy and filling lunches all week long!

Instant Pot Corn Chowder [Vegan]

Cooking Time




  • 1-2 tablespoon organic canola oil (or choice of oil)
  • 1 onion diced
  • 1 red pepper diced
  • 4 cloves of garlic, pressed
  • 4 cups Yukon Gold or other yellow potatoes, cut into larger bite sized pieces
  • 3 teaspoons smoked paprika
  • 1/4 teaspoon ground thyme
  • 3 cups vegetable broth
  • 1 can of coconut milk
  • 1 bay leaf
  • 1 teaspoon bouillon vegetable base
  • 3/4 cup canned small white beans drained and rinsed well.
  • 3 cups frozen corn
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Chopped parsley to garnish


  1. Turn your Instant Pot onto 'saute' and once hot add your canola oil.
  2. Add your diced onion and saute for about a minute before adding your red pepper. Continue cooking and stirring frequently for another minute.
  3. Add your pressed garlic, chopped potatoes, smoked paprika, thyme, vegetable broth, coconut milk, bay leaf, Better than Bouillon and beans, Give it a quick stir.
  4. Close the lid, ensure the vent is sealed and using the 'Soup' function, set it for 8 minutes.
  5. Once the beeper sounds, allow it to release naturally for about 10 minutes and then manually release any remaining pressure.
  6. Open the lid and after removing your bay leaf, immediately stir in your corn, salt and pepper and give it a good stir.
  7. Allow the corn to sit at least 5 minutes and after it's cooled a bit, remove about 1/2 of the soup (a good mix of solids and liquid) and pulverize until completely smooth in a high speed blender. Return it to the pot and stir to combine well.
  8. Garnish with chopped parsley.

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