Instant Pot Dairy Free Creamed Corn is my favorite Thanksgiving side dish! This is a clean eating treat packed full of protein. It uses cashews to create the creamy consistency instead of cream cheese!
My Aunt Kim makes a fabulous creamed corn every Thanksgiving. It’s a family favorite, one of the stars of the show. After I got married I took over Creamed Corn duty and I would receive praise every holiday for my Aunt’s creamed corn.
While I was pregnant with my last baby I made Homemade Chicken Alfredo one evening and the cream cheese gave me the most horrendous stomach pain. I figured it was a pregnancy aversion and that once I delivered I would be able to continue eating dairy but unfortunately my dairy aversion got worse. Instead of not being able to enjoy the foods I once enjoyed so much I decided I would figure out how to make those favorites in a way that allowed me to eat them.
This Thanksgiving I made it my mission to create a delicious dairy free Corn Chowder to replace our old family favorite. I am so glad I decided to do this because this recipe is literally out of this world as my kiddos will say. This recipe exceeded all of my expectations!
Another reason why I love this recipe is because it is very simple to make. After gathering all your ingredients, you just put them in your Instant Pot and they are ready to go.
This recipe is going to become a family favorite. Everyone now and then, I will make them even when its not Thanksgiving. They are just too good to only eat once a year.
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Instant Pot Dairy Free Creamed Corn
Serves 6
INGREDIENTS
1 cup Raw Cashews (if you soak them overnight they’re easier to digest but it is not necessary)
3 cups Vegetable or Chicken Broth, one reserved
1/4 cup Unfortified Nutritional Yeast
1 tsp Sea Salt
1/4 tsp Black Pepper
2 tbsp Fresh Squeezed Lemon Juice
1 tbsp Apple Cider Vinegar
4 cups Organic Frozen Corn
6 strips nitrate free Turkey Bacon, cooked and crumbled
INSTRUCTIONS
1. Place cashews, 2 cups vegetable broth, nutritional yeast, sea salt, black pepper, lemon juice, and apple cider vinegar in a high powder blender like the Vitamix. Blend until smooth.
2. Place four cups of frozen corn in your Instant Pot Pressure Cooker. Cover with cashew mixture and 1 additional cup of broth. Do not stir.
3. Put the lid on your pot. Make sure the vent valve is in the SEALING position.
4. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 10 minutes.
5. While the corn is cooking fry the bacon. Make sure it’s crispy, nobody likes soggy bacon! Dice or crumble into pieces.
6. When the timer on the Instant Pot sounds open the vent valve and let the pressure escape.
7. Remove lid and add bacon right before serving. It will thicken as it cools. Serve warm.
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!
Instant Pot Diary Free Creamed Corn
Ingredients
- 1 cup Cashews if you soak them overnight they're easier to digest but it is not necessary
- 3 cups Vegetable or Chicken Broth one reserved
- 1/4 cup Unfortified Nutritional Yeast
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2 tbsp Fresh Squeezed Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 4 cups Organic Frozen Corn
- 6 strips Turkey Bacon cooked and crumbled
Instructions
-
Place cashews, 2 cups vegetable broth, nutritional yeast, sea salt, black pepper, lemon juice, and apple cider vinegar in a high powder blender like the Vitamix. Blend until smooth.
-
Place four cups of frozen corn in your Instant Pot Pressure Cooker. Cover with cashew mixture and 1 additional cup of broth. Do not stir.
-
Put the lid on your pot. Make sure the vent valve is in the SEALING position.
-
Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 10 minutes.
-
While the corn is cooking fry the bacon. Make sure it's crispy, nobody likes soggy bacon! Dice or crumble into pieces.
-
When the timer on the Instant Pot sounds, open the vent valve and let the pressure escape.
-
Remove lid and add bacon right before serving. It will thicken as it cools. Serve warm.
Tried this last night! It was super yummy!
I love this recipe! I made it last night to have with dinner during the week, and my husband and I shared a bowl of it straight from the Instant Pot (well, maybe two bowls). Unfortunately, my IP was not cooperative with this recipe. The 6th try was the charm! I could not get the pot to come to pressure for any of the first 5 attempts, although it counted down like everything was fine. I had to clean the scorched bottom of the pot twice, to no avail! Finally, I tried pot-in-pot, and it worked beautifully. The struggle was worth the end result!
I call it “bendy bacon” and my husband likes it better than crispy. He cray! lol Just came out of the IP – – – yum!!! TY!!!!
So good. Even better the next day. I added 2 finely diced jalapenos.
I had the same problem as Sara, above, I got the ‘burn’ message – twice. Never had seen that before. I unplugged the IP and stirred and scraped stuck sauce off the bottom of the inner pot and tried again. Burn again! So I just called it good, since there was nothing that was raw food that needed cooking in it. It tastes wonderful, so I’m very happy.
Next time, I will use the pot-in-pot method, or maybe try adding the broth first, then sauce, then corn; or maybe stirring it? I read all the reasons on a website describing why you get the burn error, and nothing applied except that the sauce was thick. I don’t want to thin it and then cook it down later, so probably will use the pot-in-pot method next time.