Gluten-free and vegetarian-friendly Instant Pot chowder made with potatoes, sweet corn and dill pickles and loaded with vegetablbles. It’s creamy, chunky and super delicious, perfect for a midweek dinner as it only takes 30 minutes.
1 oz / 28 g butter
1/2 large onion, diced
1 cup diced carrot
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced red peppers
1 cup sweet corn (canned or frozen)
1 lb potato, peeled and diced into small cubes
1 large clove of garlic, diced
2 vegetable stock cubes (we use this brand)
1 tsp lemon zest
1/2 tsp black pepper
4 cups water (1 litre)
1 tablespoon lemon juice
1 cup grated cheese
2/3 cup low-fat double cream (half and half)
1/3 cup chopped dill pickles
1/4 cup chopped scallions / spring onions
1/3 cup chopped dill
3 tbsp tapioca flour (see notes)
1/4 cup water
- Turn the Instant Pot and set to Saute setting. Once the pot is hot, add the butter and onion. Stir and add celery and carrots. Cook for about 3 minutes, until softened.
- Add the rest of the soup ingredients and stir. Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and adjust the timer to 3 minutes on HIGH setting. After three beeps, the Instant Pot will start building the pressure. Once done, allow 5 minutes for natural pressure release and then quick release the rest of the steam.
- Open the lid and stir in the lemon juice, cheese, cream, and diced pickles. Dissolve tapioca flour in a quarter cup water and stir into the soup together with fresh dill. The starch slurry will instantly thicken the soup.
- Serve hot with extra fresh dill, pickles and cheese or cream.
To help thicken the soup, we used tapioca flour dissolved in a little water. This is called a slurry and is an alternative to flour roux. This mixture is added right at the end. You can use arrowroot flour, cassava flour, or any other gluten-free strach you have on hand.