Dairy-Free Instant Pot Bacon Jalapeño Corn Chowder (with vegan option)
You won't miss the heavy cream in this dairy-free Instant Pot Bacon Jalapeño Corn Chowder that's loaded with flavor, veggies, & a kick of spice. This easy Instant Pot summer recipe can be made year-round with organic, frozen sweet corn, too. And, there's even a vegan option!
Ingredients
Jalapeno Cauliflower Cream
- 2poundsfrozen cauliflower
- 2sliced jalapeno peppers
- 1cupbone broth
- 1/2cupnon-fortified nutritional yeast
Bacon Corn Chowder
- 1poundsugar-free, nitrate-free baconor bacon ends and pieces
- 2tablespoonsbacon fatreserved
- 1-1/2cupsdiced yellow onion
- 1-1/2poundsYukon gold potatoeschopped into 1/2" chunks
- 1poundfrozen sweet corn
- 1diced yellow bell pepper
- 1diced red bell pepper
- 1tablespoonsalt
- 2teaspoonsgarlic powder
- 2cupsbone broth
- 1recipeJalapeno Cauliflower Cream (above)
Instructions
For the Jalapeno Cauliflower Cream
Add the frozen cauliflower, sliced jalapeno, and bone broth to the stainless steel insert of your Instant Pot.
Press "Manual" or "Pressure Cook" and adjust the time to 2 minutes on high pressure. Immediately release pressure when it beeps.
Transfer the contents of the pot to a blender and add nutritional yeast. Blend until smooth and set aside.
Assemble the Bacon Jalapeno Corn Chowder
Chop bacon. Either on the stove or in the Instant Pot with the Saute feature turned on, cook the bacon until crisp. Remove to a paper towel to drain and drain the bacon fat, reserving 2 tablespoons for cooking the chowder.
Press the "Saute" button and add the onion, potatoes, corn, and peppers to the Instant Pot.
Cook for 2 minutes. Then, press "Keep Warm/Cancel".
Add the bone broth, salt, garlic powder, and the Jalapeno Cauliflower Cream you set aside earlier to the pot and stir to combine.
Press the "Manual" or "Pressure Cook" button and adjust the time to 7 minutes on high pressure.
Immediately release pressure when it beeps.
Stir in the bacon you cooked earlier.
Serve and enjoy!