Vegan Instant Pot Little Potato & Corn Chowder
Vegan Instant Pot Little Potato & Corn Chowder takes approximately 1 hour and 5 minutes from beginning to end. For $2.07 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 26g of fat, and a total of 470 calories. This recipe serves 6. It is brought to you by I Love Vegan. 21 person were glad they tried this recipe. If you have coconut cream, black pepper, corn kernels, and a few other ingredients on hand, you can make it. It works well as a soup. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Similar recipes are Instant Pot Potato Corn Chowder, Instant Pot Corn Chowder with Bacon, and Corn Chowder (Slow Cooker & Instant Pot).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup (60ml) olive oil or vegan butter
1 - 1.5lb (680g) bag of The Little Potato Company's Blushing Belles
2 cups (500ml) leeks (1 leek, white part only - 160g)
2 cloves garlic, minced
7 slices tempeh bacon, crumbled
½ cup (125ml) unbleached all-purpose flour
6 cups (1500ml) vegetable broth
½ cup (125ml) frozen corn kernels
½ cup (125ml) coconut cream (can be substituted with unsweetened soymilk)
½ tbsp (7.5ml) white vinegar.jpg)
Salt, to taste
Black pepper, to taste
Chives, chopped, for topping
Equipment:
instant pot
kitchen timer
Cooking instruction summary:
With the lid off, turn Instant Pot on to Saut and choose the Normal heat level. Wait for the Instant Pot to preheat. Add the olive oil or vegan butter and wait for 1 minute. Add the crumbled tempeh bacon. Cook, stirring often, until the tempeh bacon is just browned, about 2 minutes. Remove about of the crumbled, browned tempeh bacon. Set aside for topping. Add the garlic and stir. Add the leeks and stir and cook for 1 minute, until the leeks are tender and translucent. Add the potatoes and flour. Mix well. Cook for 1 minute, stirring constantly. Add approximately 2 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 Saut, heat level Normal. Add corn kernels and simmer until thickened. Add coconut cream and vinegar. Stir. Taste and adjust seasoning. Serve topped with bacon and chives.
Step by step:
1. With the lid off, turn Instant Pot on to Saut and choose the Normal heat level. Wait for the Instant Pot to preheat.
2. Add the olive oil or vegan butter and wait for 1 minute.
3. Add the crumbled tempeh bacon. Cook, stirring often, until the tempeh bacon is just browned, about 2 minutes.
4. Remove about of the crumbled, browned tempeh bacon. Set aside for topping.
5. Add the garlic and stir.
6. Add the leeks and stir and cook for 1 minute, until the leeks are tender and translucent.
7. Add the potatoes and flour.
8. Mix well. Cook for 1 minute, stirring constantly.
9. Add approximately 2 cups of vegetable stock to deglaze the bottom of the Instant Pot.
10. Add the remaining vegetable stock.
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.
12. 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.
13. Change Instant Pot setting to Saut, heat level Normal.
14. Add corn kernels and simmer until thickened.
15. Add coconut cream and vinegar. Stir.
16. Taste and adjust seasoning.
17. Serve topped with bacon and chives.
Nutrition Information:
covered percent of daily need
