Vegan Potato Chowder with Cashew Cream (Instant Pot)

Vegan Potato Chowder with Cashew Cream (Instant Pot)

Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, cooked, Dinner, latest recipes, Lunch, Main Course, Soup
Cuisine American
Servings 6 servings



  • 1 cup diced onion
  • 2 clove garlic minced
  • 12 oz bag frozen peas and carrots
  • 6 cup diced yellow or gold potatoes about 6 medium potatoes
  • 4 cup vegetable broth

Cashew Cream

  • 1/2 cup raw cashews
  • 2 teaspoon dried herbs de provence or your favorite herb blend
  • 1/2 cup water
  • salt and pepper to taste


  • Push the saute button on the Instant Pot. Add the onion and a splash of water. Saute for a couple of minutes until the onion is slightly soft.
  • Then add the garlic and saute for 30 more seconds.
  • Next add the peas and carrots. Saute for another few minutes until the vegetables start to soften.
  • Press the cancel button. Add the potatoes and vegetable broth to the Instant Pot, stirring to combine. Close the lid.
  • Press the manual (pressure cook) button and set the timer for 4 minutes.
  • Meanwhile, combine the cashews, water, and herb blend in a high-speed blender to make the cashew cream. Blend until completely smooth.
  • Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid. Pour in the cashew cream and stir the soup to combine.
  • Add salt and pepper to taste.
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