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Instant Pot Potato Chowder Recipe (Vegan, Gluten Free)

This 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.

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Creamy and hearty potato soups are what these cool wintery months are all about! Tuck into a cozy bowl of this delicious Instant Pot potato soup, which cooks in just minutes. Great for meal prep or making ahead, this soup got rave reviews on our homestead. I can’t wait to make a big batch of this delicious potato soup again!

This Instant Pot Potato Soup Is:

  • Light
  • Satisfying
  • Hearty
  • Creamy
  • Earthy
  • Vegan, Gluten Free, Vegetarian, Dairy Free
  • Loaded with flavor

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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?

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How Do I Make This Potato Chowder in the Instant Pot?

  1. 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.
  2. Set to Manual or High pressure mode, and cook for 10 minutes. Allow to naturally released do not quick release the pressure.
  3. 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!

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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)

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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!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 Instant Pot Potato Chowder (Vegan, Gluten Free)

The Herbeevore
This Instant Pot Potato Chowder is vegan, gluten free, and so satisfying! Loaded with fresh vegetables in a creamy dairy free broth. 
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 241 kcal

Ingredients
  

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

Calories: 241kcalCarbohydrates: 51gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 1374mgPotassium: 1120mgFiber: 7gSugar: 8gVitamin A: 6552IUVitamin C: 65mgCalcium: 50mgIron: 2mg
Keyword Healthy Potato Chowder Recipe, Instant Pot Potato Chowder, Instant Pot Potato Recipes, Potato Chowder Instant Pot, Vegan Chowder Recipes Instant Pot, Vegan Potato Chowder Instant Pot
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Fall Recipes, Favorites, For Entertaining, Gluten Free, Instant Pot Recipes, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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