Instant Pot Potato Vegetable Chowder

Ingredients:

2-3 potatoes, washed and chopped into bite size pieces

4 cups of your favorite vegetables, chopped into bite size pieces (ex. Carrots, celery, onion, corn, cauliflower, broccoli, spinach)

3-4 garlic cloves, chopped

6 cups broth (or bouillon and water)

2-3 Tbsp tahini*

1 sprig rosemary or 2 tsp dried

2 tsp each of garlic powder and onion salt

Salt and pepper to taste

Optional: few shakes of cayenne or red pepper flakes for some spice

Directions:

Put all ingredients into the Instant Pot and cook on manual pressure for 12 minutes. Quick release and use an immersion blender to whirl for a few seconds to thicken but leave most of it chunky. You could also put all ingredients into a crockpot and cook on low for 8-10 hours.

*If you don’t have tahini, you can use cashew cream or other thick liquid, but add AFTER the quick release.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: