Instant Pot Mom’s Corn Chowder

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recipe by Barb Musick

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This corn chowder is my childhood in a bowl. It’s a version of the chowder my mom always made, which was hearty and delicious and something I requested often. It was also very much not vegan, which led to my quest to create the most compassionate and tasty version possible. This is my latest iteration, which in addition to being highly crave-able is also very quick to make, thanks to the magic of pressure cooking. Plus it is mom approved, so you know it stands up well to the original!

Inspired by:

recipe updated Jun 8, 2020


  • Sweet onion icon
    Sweet onion
    1 (about 1 g)
  • Celery stalk icon
    Celery stalk
    3 (about 135 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Russet potato icon
    Russet potato
    3 (about 540 g)
  • Carrot icon
    1 (about 50 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Dried thyme icon
    Dried thyme
    1 tsp (about 1.85 g)
  • Ground coriander icon
    Ground coriander
    ½ tsp (about 0.85 g)
  • Salt icon
    ¾ tsp (about 4.5 g)
  • Vegetable stock icon
    Vegetable stock
    3 ½ cups (about 840 g)
  • Vegan butter icon
    Vegan butter
    ¼ cup (about 90 g)
  • All purpose flour icon
    All purpose flour
    ½ cup (about 64.8 g)
  • Non dairy milk icon
    Non dairy milk
    1 cup (about 240 g)
  • Frozen corn icon
    Frozen corn
    340.5 g (about 2 cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Scallion icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Frying pan

Step preview

  1. Pre-heat until hot - Sauté, Less
  2. Add olive oil to the inner pot
  3. Heat until shimmering
  4. Add sweet onion to the inner pot
  5. Cook while stirring frequently - approx 2 min
  6. Add celery stalk, garlic clove, dried thyme, ground coriander, salt and black pepper to the inner pot
  7. Cook - approx 1 min
  8. Stir russet potato and vegetable stock into the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 6 min
  11. Release pressure -
  12. Add vegan butter to a clean frying pan
  13. Melt in frying pan - medium-low heat
  14. Whisk all purpose flour into the frying pan
  15. Cook in frying pan - approx 3 min
  16. Whisk non dairy milk into the frying pan
  17. Pre-heat - Sauté, Less
  18. Add frozen corn and carrot to the inner pot
  19. Transfer roux to inner pot
  20. Stir until thickened
  21. Season with salt & pepper
  22. Garnish with scallion
  23. Serve
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