Instant Pot Chowder With Potatoes, Corn & Dill Pickles

Instant Pot Chowder With Potatoes, Corn & Dill Pickles

from instantpoteats.com
30 min

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.

Ingredients

  • 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

Directions

  1. 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. 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. 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. 4

    Serve hot with extra fresh dill, pickles and cheese or cream.