Instant Pot Potato Vegetable Chowder


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


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.

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