Instant Pot Corn Chowder

My Grandma’s corn chowder recipe was legendary in our family. It was creamy, rich, and always the star of our holiday gatherings. But, as some of us grew older and developed dairy sensitivities, we had to find a way to enjoy that classic flavor without the dairy. This Instant Pot Corn Chowder takes all the best parts of that cherished family recipe and transforms it into a healthy, dairy-free delight that’s ready in minutes. My family loves this recipe.

With the help of my Instant Pot, this dish is ready in under 30 minutes. This quick weeknight meal is packed with fresh veggies and flavor. This recipe makes a hearty and satisfying soup, but you can certainly scale the ingredients up or down, depending on your needs.

Why You’ll Love It

This Instant Pot Corn Chowder is more than just a simple soup. It’s a comforting, flavorful dish that’s incredibly easy to make. Here’s why it’s destined to become a family favorite:

• Quick and Easy: With the magic of the Instant Pot, this hearty chowder is ready in under 30 minutes, making it a perfect weeknight meal.
• Healthy and Flavorful: Packed with fresh vegetables and seasoned to perfection, it’s a delicious way to get your veggie fix.
• Dairy-Free Delight: The creamy texture comes from coconut milk, making it a great option for those avoiding dairy. If you don’t need it dairy-free, regular milk or cream works beautifully too!
• Versatile: This chowder tastes amazing on its own. But it’s so easy to dress up or down and customize to your liking.

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What You’ll Need

Here’s what you’ll need to gather to make this cozy and comforting chowder:

• Aromatics and Base: 1/4 cup extra virgin olive oil, 4 tablespoons arrowroot flour, 1 medium onion (diced), 2 cups diced celery
• Liquids: 2 1/2 cups vegetable or chicken broth, 1 cup unsweetened coconut, hemp, or almond milk
• Veggies: 2 1/2 cups frozen corn kernels, 2 cups cubed sweet potatoes (skin on)
• Seasoning: 2 teaspoons fine sea salt, 1 teaspoon dried minced onion, 1/2 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper
• Garnish: 1/2 bunch of cilantro (leaves and stems separated)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Pre-heat your Instant Pot using the SAUTE function. When the display reads HOT, add the olive oil and arrowroot powder and whisk to combine. Add the diced onion and celery. Cook, stirring often, until the veggies have softened and the onions start to look translucent.

Step 2: Add the Remaining Ingredients

Add the vegetable broth, coconut milk, corn kernels, sweet potatoes, sea salt, dried minced onion, red pepper flakes, black pepper, and chopped cilantro stems to the pot. Give everything a good stir to combine.

Step 3: Pressure Cook

Place the lid on your pressure cooker and ensure the vent valve is in the SEALING position. Press the cancel button. Select the MANUAL/PRESSURE COOK function (high pressure) and set the timer for 8 minutes.

Step 4: Natural Pressure Release

Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully switch the pressure knob from SEALING to VENTING to release any remaining pressure. Be careful of the hot steam!

Step 5: Blend and Serve

Ladle out about 2 cups of the soup and set aside. Use an immersion blender to blend the remaining soup until smooth and creamy. Stir the reserved soup back into the pot. This adds back some texture without sacrificing the creaminess of the chowder. Let cool slightly before serving. Garnish with fresh cilantro leaves and a sprinkle of sea salt and black pepper to taste.

Better-Than-Grandma Tips

• For a smoother chowder: If you prefer an ultra-smooth chowder, you can strain it through a fine-mesh sieve after blending. However, I like to keep it a little chunky. The sweet potatoes add a nice creaminess to the chowder even without straining.
• Adjust the spice: If you like it spicier, add a pinch more red pepper flakes, or even a dash of cayenne pepper. This is where you can get creative and customize the recipe to your specific preferences! For other creative meal ideas, take a look at our Lunch recipes.
• Make it ahead: This chowder tastes even better the next day, so it’s a great make-ahead meal. Store it in the refrigerator for up to 3 days.

Flavor Twists

• Southwestern Corn Chowder: Add a can of diced green chilies, a teaspoon of cumin, and a half teaspoon of smoked paprika along with the other spices. Garnish with chopped avocado and a squeeze of lime. For other tasty inspirations, browse our Breakfast section.
• Roasted Corn Chowder: For a deeper, smoky flavor, roast the corn kernels and sweet potatoes before adding them to the chowder. Spread them on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 20 minutes, or until tender and slightly caramelized.
• Creamy Tomato Corn Chowder: Add a 14.5-ounce can of diced tomatoes (undrained) along with the other ingredients. This will give the chowder a tangy, tomato-y twist.

How to Serve

This Instant Pot Corn Chowder is a meal in itself, but you can also serve it with a side of crusty bread, a fresh salad, or a grilled cheese sandwich. It pairs perfectly with a simple green salad with a light vinaigrette. Want something different? Take a look at our delicious Desserts for the perfect after-dinner treat.

That’s a Wrap

This Instant Pot Corn Chowder is comfort in a bowl, perfect for a chilly evening or a quick weeknight meal. It’s creamy, flavorful, and so easy to make! And, if you’re watching what you eat, the dairy-free nature of this chowder means you can enjoy it guilt-free. For more cozy meal ideas, check out our Dinner recipes. I’d love to hear how your chowder turned out, so tag me on social media! Find me on Facebook, Pinterest, and Instagram.