Instant Pot Chowder With Potatoes, Corn & Dill Pickles
Gluten-free and vegetarian-friendly Instant Pot chowder made with potatoes, sweet corn, dill pickles, and loaded with vegetablbles. It's creamy, chunky, and super delicious - perfect for a midweek dinner taking just 30 minutes to make.
Course Soup
Cuisine American
Keyword chowder, Corn Recipes, Corn Soup, Gluten-Free, Healthy, Instant Pot Soup, Potatoes, vegetarian instant pot recipes
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.
Video
Notes
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.