Instant Pot Potato Chowder (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.
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 Herbes de Provence
- 1 tablespoon Crushed Red Pepper Flakes
- 1/2 teaspoon garlic salt
- 10 to 12 cups 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
Calories: 241kcalCarbohydrates: 51gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 1374mgPotassium: 1120mgFiber: 7gSugar: 8gVitamin A: 6552IUVitamin C: 65mgCalcium: 50mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!