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Instant Pot Potato Chowder

Instant Pot Chowder With Potatoes, Corn & Dill Pickles

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


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)

To finish

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.