Instant Pot Little Potato and Corn Chowder Instant Pot Little Potato and Corn Chowder

Instant Pot Little Potato and Corn Chowder

Blushing Belle

This Vegan Instant Pot Little Potato & Corn Chowder is a hearty, comforting soup. It’s creamy, a little smoky, and flecked with sweet corn. Don’t have an Instant Pot? You can easily make it on your stove top too!

Notes:

To make on the stove top, add an extra cup or two of water and simmer for 15 minutes, or until the soup reduces to your desired thickness and the potatoes are tender. Easy!

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Instant Pot Little Potato and Corn Chowder

By Brittany Mueller

Instant Pot Little Potato and Corn Chowder

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Wait for the Instant Pot to preheat.

Add the olive oil or vegan butter and wait for one minute. Add the crumbled tempeh bacon. Cook, stirring often, until the tempeh bacon is just browned, about two minutes.

Remove about 1/4 of the crumbled, browned tempeh bacon. Set aside for topping.

Add the garlic and stir. Add the leeks and stir and cook for one minute, until the leeks are tender and translucent.

5. Add the potatoes and flour. Mix well. Cook for one minute, stirring constantly.

Add approximately two cups of vegetable stock to deglaze the bottom of the Instant Pot. Add the remaining vegetable stock.

Securely close the lid on your Instant Pot, turn the valve to the “Sealing” position. Turn the Instant Pot on to “Manual” or “Pressure Cook”. Set timer for 10 minutes.

After cooking, quick release the pressure on your Instant Pot by carefully moving the valve to “Venting”. Once the Instant Pot has released all pressure, carefully remove the lid.

Change Instant Pot setting to “Sauté”, heat level “Normal”. Add corn kernels and simmer until thickened. Add coconut cream and vinegar. Stir.

Taste and adjust seasoning.

Serve topped with tempeh bacon and chives.

Step 1 out of 11

With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Wait for the Instant Pot to preheat.

Step 2 out of 11

Add the olive oil or vegan butter and wait for one minute. Add the crumbled tempeh bacon. Cook, stirring often, until the tempeh bacon is just browned, about two minutes.

Step 3 out of 11

Remove about 1/4 of the crumbled, browned tempeh bacon. Set aside for topping.

Step 4 out of 11

Add the garlic and stir. Add the leeks and stir and cook for one minute, until the leeks are tender and translucent.

Step 5 out of 11

5. Add the potatoes and flour. Mix well. Cook for one minute, stirring constantly.

Step 6 out of 11

Add approximately two cups of vegetable stock to deglaze the bottom of the Instant Pot. Add the remaining vegetable stock.

Step 7 out of 11

Securely close the lid on your Instant Pot, turn the valve to the “Sealing” position. Turn the Instant Pot on to “Manual” or “Pressure Cook”. Set timer for 10 minutes.

Step 8 out of 11

After cooking, quick release the pressure on your Instant Pot by carefully moving the valve to “Venting”. Once the Instant Pot has released all pressure, carefully remove the lid.

Step 9 out of 11

Change Instant Pot setting to “Sauté”, heat level “Normal”. Add corn kernels and simmer until thickened. Add coconut cream and vinegar. Stir.

Step 10 out of 11

Taste and adjust seasoning.

Step 11 out of 11

Serve topped with tempeh bacon and chives.

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