This Instant Pot® Vegetable Chowder is loaded with summery vegetables - zucchini, squash, and corn, just begging for a glass of sauvignon blanc and a crusty loaf of bread. It isn't summer, though, and I am all out of wine. What I do have a crisper full of vegetables that I bought intending to grill, and a weekend full of cold, rainy, weather, with no grilling in sight. What is a girl to do? Make soup, of course! I adapted another one of my recipes that calls for bacon. While I love bacon, I try to make my soups mostly vegetarian-friendly, because it is a meal that my kids will all eat. To replace some of the bacon-y goodness, I added in smoked paprika. This kept the soup meat-free, but added a hint of smokiness that would have come from the bacon. I also call for either water or vegetable stock. Feel free to use chicken stock, if it is what you have.
If I cooked all of the vegetables together at once, the delicate corn, yellow squash, and zucchini would turn to mush. Instead, I opted to sauté the squash and stir them and the corn into the finished soup for a quick simmer. This worked really well. Try to be careful not to get too much browning on the squash. If this happens, before they soften, press the "keep warm/cancel" button and sauté using residual heat. To finish, stir in fresh basil and parsley. I grow it in my summer garden, and it adds a freshness if added right at the end of simmering. If you like vegetable chowders, you might enjoy this Corn and Potato Chowder, also prepared in an Instant Pot®.
Instant Pot® Summer Vegetable Chowder
1 tablespoon butter
1 zucchini, cut into quarters, then sliced
1 yellow squash, cut into quarters, then sliced
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 stalks celery, sliced
3 cups corn kernels (about 4 ears), fresh or frozen
2 medium potatoes, peeled and cut into 1/2 inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
6 cups water or vegetable stock
1/2 cup heavy cream
1 tablespoon fresh parsley, minced (optional, to garnish)
1 tablespoon of fresh basil, minced (optional, to garnish)
1. Set Instant Pot® to sauté and melt the butter. Sauté the zucchini and the summer squash for about 8 minutes, until they begin to soften. If they start browning, press the cancel button and allow them to cook using residual heat. Once soft, remove and set aside. Reset the pot to sauté and cook the onions, carrots, and celery for an additional three minutes.
2. Add the potatoes, salt, pepper, paprika, thyme, and water or stock to the pot. Lock the lid, making sure the valve is in the sealing position. Set to manual high-pressure for 4 minutes. When finished do a quick pressure release by setting the valve to venting.
3. Set the pot to sauté once more and add in the reserved zucchini, squash, corn kernels, and heavy cream. Simmer for about 5 minutes. Stir in fresh herbs, if desired. This chowder is on the thinner side, because it is not thickened with any starch. If you enjoy a slightly thicker chowder, blend 4 cups of the vegetables and then stir into the soup to thicken. Serve with crusty bread and sauvignon blanc, if you have any.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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