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Instant Pot Corn Chowder

This dairy free Instant Pot Corn Chowder recipe is a scrumptious substitute for traditional chowders, which are chalk full of half and half or heavy cream! 

Dairy-Free Instant Pot Corn Chowder instantloss.com

When I was 16 I got a job working as a hostess at Mimi’s Cafe. I probably gained 10 pounds while I worked there. I loved their corn chowder and a bread basket so much that I ate it almost every shift. It was deliciously addicting. After getting married I found their corn chowder recipe on their website and it became one of our families favorite soups!

However, when pregnant with my last son I discovered I have a dairy allergy. In an effort to begin weeding dairy out of our diets I modified many of my favorite recipes. This Corn Chowder was one of our favorites that I modified to suit our families needs. It’s my honor to share one of our most beloved recipes with you now! 

Instant Pot Corn Chowder instantloss.com

I like to use my Instant Pot Pressure Cooker to whip this bad boy up because it comes together so much more quickly than it does on the stove top! I use to spend hours developing the flavor for this chowder on the stove top. Now I can get it in under 30 minutes in my pressure cooker, now that’s a serious dinnertime win! 

Instant Pot Corn Chowder instantloss.com

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For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! My second cookbook, Instant Loss Eat Real, Lose Weight focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook! 

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

5 from 4 votes

Dairy-Free Instant Pot Corn Chowder

Serves 4-6
Print Recipe

Ingredients

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

Instructions

  • Pre-heat the Instant Pot using the SAUTE function.
  • When the display reads HOT, add olive oil and arrowroot powder, whisk to combine.
  • Add the onion and celery. Cook, stirring often, until the veggies have softened and the onions begin to appear translucent.
  • Add the vegetable broth, coconut milk, corn kernels, sweet potatoes, sea salt, dried onion, red pepper flakes, black pepper, and chopped cilantro stems.
  • Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 8 minutes.
  • When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.
  • Ladle out two cups of the soup and set them aside. Using an immersion blender, blend the soup until it reaches a chowder constancy and stir back in the two cups of soup.
  • Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.

Notes

I like to make this a few hours ahead of time because the more time it has to cool and sit, the better the flavor!
Jennifer Jones from our facebook community, was kind enough to calculate the Weight Watchers Smart Points for this recipe. She doubled the milk, broth, and vegetables. 58 total points. Divide by your number of servings.
Author: Brittany Williams instantloss.com

 

33 Comments

  1. Looks great. I make my own nut milk, and a soup is the perfect place to add the mash as well.

  2. Would this work ok without arrowroot powder? Or is there something I can use in its place? I don’t have any but would love to make this recipe!

  3. This is out of this world! This corn chowder is my daughter’s absolute favorite!!! Like some of the other recipes, I like to switch it up sometimes. I’ve made the exact recipe, but also switched to different types of potatoes too. It’s still delicious no matter what!

  4. I don’t have an immersion blender and all the ingredients are currently in the pot (didn’t read ahead, whoops!) What would I be able to use instead?

  5. Hi Brittany! I’m a 20-plus-year vegan who’s owned an Instant Pot for, like, 2 weeks. In that time, I’ve made your Vegan Lasagna, Vegetable Soup (twice) and just made this Corn Chowder. Girl, these recipes are sooo good! Really appreciate how healthy and fast they are too. Thank you so much for sharing your knowledge and hard work. Looking forward to your Lentil Chili later this week 🤗

  6. I’m looking forward to making this tomorrow as I love corn chowder! Can you tell me though please do you have the pressure setting on low or high for the 8mins cooking time?

  7. I made this last night and it was great! It was my first time using an immersion blender and I made it too smooth but that was kind of on purpose – had to hide the sweet potatoes so next time I make it less chunky I can say “you all ate it last time with no problem…”.

  8. Hi. I just calculated the WW points. It is 17 for the oil, 3 for the arrowroot flour, 1 for the broth, 7 for the potato, 1 for the milk. This is 29 for the entire recipe. At 5 points per serving, this is a ‘good value’ food. Even if you add extra broth, vegetables and milk, you don’t get anywhere near the 58 points you noted. Just thought I’d mention this.

  9. This soup is incredible. It tastes like a decadent creamy soup without the guilt or GI issues haha. This was the first recipe my husband fell in love with from your cookbook.

  10. Cant wait to try this in a few hours! I put the ingredients into a Calorie Calculator which said the following!
    Nutrition Facts, Servings: 6
    Amount per serving
    Calories 305
    % Daily Value*
    Total Fat 19.2g 25%
    Saturated Fat 9.9g 50%
    Cholesterol 0mg 0%
    Sodium 513mg 22%
    Total Carbohydrate 32g 12%
    Dietary Fiber 5.4g 19%
    Total Sugars 5.3g
    Protein 6.1g
    Vitamin D 0mcg 0%
    Calcium 38mg 3%
    Iron 2mg 9%
    Potassium 799mg 17%

  11. I can’t wait to make this! We are vegan and I have both of your books and love your recipes!! Any tips on a favorite side dish with this for the little ones?

  12. 5 stars
    I made this tonight, it was awesome. Only thing i did different was to add two chopped fresh jalapeños to the pot with the onion for additional spiciness. I blended about 2/3 of the soup in vitamix and poured back in the pot. Husband liked it too! I used store bought unsalted chicken stock- didnt even taste low sodium ( although not sure how low with 2 tsp of salt)

  13. 5 stars
    Another Instant Loss winner recipe! Made this tonight with fresh corn from the Farmer’s Market, one sweet potato and one baking potato. After blending I threw in some leftover shredded chicken. A complete meal and so satisfying! Thank you!

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