5 from 1 vote
Instant Pot Corn Chowder

Servings: 6
Author: Brittany Williams
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons arrowroot flour
  • 1 medium onion, diced
  • 2 cups diced celery
  • 2 1/2 cups vegetable broth
  • 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
  • Dash of black pepper
  • 1 cup almond or hemp milk
  • 1/2 bunch of cilantro leaves, stems removed, optional
  1. Preheat the Instant Pot using the SAUTE function.

  2. When the display reads HOT, add olive oil and arrowroot powder, whisk to combine.

  3. Add the onion and celery. Cook, stirring often, until the veggies have softened and the onions begin to appear translucent.

  4. Add all remaining ingredients, including the homemade broth, to the pot, except the almond milk.

  5. 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.

  6. 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.

  7. Add the almond milk. Using an immersion blender, blend the soup until it reaches a chowder constancy. Let cool and serve with a sprinkle of fresh cilantro, sea salt, and black pepper to taste. 

Recipe 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.