Easy Vegan Instant-Pot Creamy Corn Chowder
Now you know how to make a vegan oil-free corn chowder the easy delicious way!
PRINTABLE RECIPE HERE:
Vegan Cooking Level: Beginner
1 diced yellow onion
2 large garlic cloves, shredded (I always use a cheese grater for this step )
4 medium Yukon gold potatoes, peeled, diced in 1-inch chunks
1 32 ounce bag frozen corn kernels
1 red bell pepper, diced
1 large carrot, diced
1 large celery stalk, diced
1 tbsp. fresh parsley, chopped fine
1 tbsp. fresh thyme, chopped fine
1 tsp. Mrs Dash salt-free seasoning
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp pepper
4 cups vegetable broth
1/4 cup garbanzo (chickpea) flour (OR almond flour)
1/4 cup plant milk
How to get it in the Instant Pot:
(You can make this the same way in a regular pot on the stove.)
STEP 1. Prep all veggies and spices (except garbanzo flour and plant milk) and add them all to the Instant Pot. The Veggie broth should come just to the top of the veggies.
STEP 2: Set the IP to "Seal". Press the soup button or manual/pressure cook for 30 minutes.
STEP 3: Once done. Allow a "Natural Release" of pressure for 10-15 minutes. Swing the pressure release valve to "Vent" and open the pot. USE YOUR IMMERSION BLENDER to gently pulse the texture to your desired consistency (See finished photo at top).
STEP 4: Add the almond milk and garbanzo flour to a small bowl and whisk about 20 seconds until completely smooth. Gently stir this creamy thickener into your soup to combine.
Serve & Enjoy!
*I like adding a shot of smoked paprika to many of my soups and/or adding some separately steamed vegetables. I think folding in some spinach to wilt in this hot soup might also be divine and I look forward to seeing how you serve it!
*This soup freezes and thaws beautifully!
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