Potato Vegetable Chowder in the Instant Pot or Slow Cooker (gluten-free, dairy-free, veg)
AuthorJohnna
Ingredients
5poundsrusset potatoes, cut into cubes (doesn't have to be perfect)
1cupdiced celery
1cupdiced yellow onion
1/2cupdiced carrots
4TablespoonsEarth Balance vegan butter substitute(or butter if you can have dairy)
3clovesgarlic, minced
2teaspoonsfreshly ground black pepper(I used a smoked black pepper in a batch, lovely!)
4cupsvegetable broth/stock(be certain it is gluten-free)
2to 3 cups non-dairy milk of your choice (or regular if you can have dairy
Optional toppings
shredded cheese or Daiya dairy-free cheese shreds
sliced green onions
coconut bacon(or regular if that's your style of eating, no judgment)
Instructions
In the inner liner of your 6-quart or larger Instant Pot/electric pressure cooker, place potatoes, then top with celery, onion, carrots, vegan butter, garlic and pepper. Pour vegetable broth/stock over the top. No need to stir.
Secure the lid on your Instant Pot or electric pressure cooker. Set to 5 minutes on manual high pressure and walk away. (It took my Instant Pot 20 minutes to come to pressure, so ended up being 25 minutes total time.)
Once the 5 minutes of high pressure cooking time has concluded, carefully release the pressure. (I use my left hand wrapped in a dishtowel and quickly turn the release valve counter-clockwise.) It will take a couple of minutes for all of the steam to release.
Once the steam has released and the locking pin has dropped, carefully remove the lid. Inside you will have fork-tender potatoes and vegetables ready to turn into chowder!
Using your choice of a potato masher (makes a chunkier soup) or an immersion blender (my preference), blend until the vegetables are the smoothness you desire in a chowder. Then stir in 2 cups of milk. If the chowder is the consistency you desire, stop here. If you want it a bit thinner, continue adding another cup of milk.
Serve topped with shredded cheese/Daiya, green onions and coconut bacon (or oink-bacon).
Leftovers may be stores in the refrigerator or frozen. When re-heating, you will need to add a bit more liquid, either vegetable broth/stock or milk. The starches in the potatoes continue to thicken, so you'll want to thin it down a bit. Enjoy!
Recipe Notes
FOR SLOW COOKER/CROCKPOT COOKING: This soup is best cooked on low for 6 hours. Add all ingredients except milk. Mash vegetables or use immersion blender once they are fork tender and then stir in milk.