Kelly JensenThis Instant Pot Potato Chowder is vegan, gluten free, and so satisfying! Loaded with fresh vegetables in a creamy dairy free broth. Enjoy this delicious chowder curled up by the fire. Great as a lunch or dinner, and can be served with a crusty slice of sourdough bread.
This Instant Pot Potato Soup Is:
- Light
- Satisfying
- Hearty
- Creamy
- Earthy
- Vegan, Gluten Free, Vegetarian, Dairy Free
- Loaded with flavor
The secret to this soup is a light and creamy coconut milk broth. The potatoes absolutely melt into it. I love using coconut milk in soup broths instead of regular milk, because it has a ton more flavor and a little je ne sais quoa.
What’s In This Instant Pot Potato Chowder?
- Potatoes: I used yellow, but you can use any variety you prefer. This recipe calls for 2lbs of potatoes, so it does make a lot! Meal prep quantities right here.
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Onion: for a light flavor in the soup.
- Celery: gives the soup a brightness and earthiness.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Carrots: for color and sweetness.
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Corn: for a little extra sweetness.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Garlic Salt: to give the soup a little extra kick.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
How Do I Make This Potato Chowder in the Instant Pot?
- To the instant pot, add the potatoes, onion, celery, carrots, bell pepper, corn, Herbs de Provence, salt, crushed red pepper flakes, and 10 cups of water or vegetable stock. Make sure you have enough water or stock to cover the vegetables, and add more if needed.
- Set to Manual or High pressure mode, and cook for 10 minutes. Allow to naturally released do not quick release the pressure.
- Add the coconut milk to the soup and stir in well. Ladle about 4 cups of the soup into a blender, and blend until thick and creamy. Add back into the soup pot. Taste and adjust seasonings, enjoy!
Gluten Free Chowder Recipes for the WIN!
This gluten free potato chowder recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
Other Comfort Food Soup Recipes You’ll Love!
Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)
Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)
Southwest Potato Corn Chowder (Vegan, Paleo, Whole30, Gluten Free)
Vegan Slow Cooker Ratatouille (Paleo, Whole30, Dairy Free, Gluten Free)
Creamy Zuppa Toscana (Vegan, Gluten Free, Whole30, Paleo Options)
Get the Same Ingredients I Use For My Creamy Vegan Potato Chowder Soup Recipe:
As always, if you make this Instant Pot Potato Chowder recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Instant Pot Potato Chowder (Vegan, Gluten Free)
Ingredients
- 1 tablespoon olive oil
- 8 potatoes about 2 lbs, cut into bite sized cubes
- 1 sweet onion diced
- 4 cloves garlic
- 4 stalks celery chopped
- 4 carrots chopped
- 1 bell pepper diced
- 1 cup sweet corn frozen or fresh
- 1 teaspoon Herbs de Provence
- 1 tablespoon Crushed Red Pepper Flakes
- 1/2 teaspoon garlic salt
- 10 to 12 cups No-Salt-Added Vegetable Stock or water
- 1 13 ounce can coconut milk
Instructions
- To the instant pot, add the olive oil, garlic, potatoes, onion, celery, carrots, bell pepper, corn, thyme, salt, crushed red pepper flakes, and 10 cups of water or vegetable stock. Make sure you have enough water or stock to cover the vegetables, and add more if needed.
- Set to Manual or High pressure mode, and cook for 10 minutes. Allow to naturally released do not quick release the pressure.
- Add the coconut milk to the soup and stir in well. Ladel about 4 cups of the soup into a blender, and blend until thick and creamy. Add back into the soup pot. Taste and adjust seasonings, enjoy!
Nutrition
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Very delicious!! I did cook double the instant pot time to 20 minutes just in case! Turned out great. With or without the added coconut milk it’s great!