This creamy and thick Instant Pot Vegan Potato Corn Chowder is a comforting work week dinner. It’s made with satisfying delicious flavors within minutes. It’s also gluten free making it perfect to fit into almost types of diet.
Turn on 6-quart instant pot on saute mode and
melt vegan butter in it.
A soon as the butter starts to melt, add onions, garlic and thyme. Saute for 2-3 minutes.
Toss in chopped potatoes and saute for 2 minutes.
Saute in rest of the vegetables (carrots, celery and corn).
Add chickpea flour and mix very well until all the ingredients are well blended.
Pour the vegetable broth and close the lid of the instant pot. Seal the valve and change it to chili/beans mode (default setting). Let it pressure cook.
Once it is done release the pressure and turn it off off. Open the lid.
Stir in cashew cream, salt and pepper.
Garnish with chives and serve immediately.