Our Gluten-Free Instant Pot Vegetable + Sausage Chowder is the welcoming comfort food you can quickly make in a pressure cooker. It’s packed with lots of savory and creamy goodness that will warm you up lickety-split. The cold days of winter don’t stand a chance! Enjoy!

Instant Pot Vegetable + Sausage Chowder- Gluten-Free Recipe

If you live in a place where the four seasons reshuffle themselves on repeat, spring, summer, fall, and winter, then you know when soup season begins. But it is the last two seasons, during autumn and winter, where soup shines. Hot soups are no good while basking in the blaze and humidity of summer, but during the seasons where the temperatures drop below 40 degrees, we are all huge fans of warm hearty soups. So it’s vital to have a variety of wholesome and fulfilling soup recipes on stand-by to rotate to get you through these long winter months.

A good soup has more in common with a big warm hug than the actual food we readily associate with the foods we gather together to make it.

And homemade soups are proof positive someone is looking out for your well-being. Because at their best soups are nourishing, warm, and are guaranteed to drive away the chill of the unwanted cold. Let’s start by gathering all of the ingredients to make this excellent chowder.

The Ingredients You’ll Need To Make This Amazing Recipe:

Italian Sausage. You can’t have sausage chowder without, well, sausage. I used a 6-pack of Italian sausage, but feel free to use beer brats, andouille, or for a spicy variation Cajun sausage.

Celery. Onions. Carrots. Together these three ingredients are known as a mirepoix, and this trio is the flavor base of lots of southern recipes. Here these ingredients add flavor but also color and texture.

Garlic. I love garlic; it’s one of my favorite flavors to cook with, especially when it comes to savory foods. But if the kick of garlic is too much for you, by all means, use shallots because they’re less intense but still adds flavor.

Mixed Vegetables. This chowder is packed with veggies by using a can of mixed veggies, but feel free to use frozen of fresh veggies as well.

Chicken Stock. One of the must-have building blocks to making a rich and flavorful chowder is using chicken stock. Go ahead and make your own or pick up chick stock from the store. Chicken bone stock is another great option as well.

Butter & Sweet Rice Flour. It’s kinda-sorta hard to make a decent roux with butter and flour. And when you use good butter even better. To keep it gluten-free, we’re using sweet rice flour, but cornstarch or tapioca starch are good alternatives as well.

Heavy Cream. Using heavy cream in this recipe is what makes it rich and creamy. Half & Half is pretty darn good too.

Seasoning. For this recipe, I kept the seasoning simple Old Bay seasoning, sea salt (or Kosher), and freshly cracked black peppercorns.

Instant Pot Vegetable Chowder Recipe

Ingredients:

3 tablespoon unsalted butter
3 tablespoon sweet rice flour
1 teaspoon of sea salt
1/2 tablespoon of freshly cracked black peppercorns
1 tablespoon Old Bay seasoning
3 celery ribs, sliced thin
1 medium yellow onion, chopped
1 cup carrots, sliced into rounds
2-3 garlic cloves, minced
1 package of 6 Italian Sausage, cut into 1/2 slices
2 cans whole kernel corn
1 can mixed vegetables
2 cartons 32-ounce chicken or vegetable broth
1 cup heavy cream or half & half

Directions:

Remove the lid of the Instant Pot and select the Saute setting. When the pot is hot, add a tablespoon of extra virgin olive oil. When the oil is hot, add the sausage and brown evenly, add the onion, celery, and carrots, continue to saute until the onions are soft, and become translucent.
Using a slotted spoon, remove the sausage, onions, celery, and carrots from the Instant Pot into a bowl and set aside.
Into the hot Instant Pot add the butter and the sweet rice flour, whisk the butter and flour constantly until the mixture takes on a dark blond color in about 3-4 minutes. A little at a time, whisk in the heavy cream, sea salt, freshly cracked black peppercorns, and Old Bay seasoning. Add the chicken stock and make sure there are no lumps of flour in the mixture.
Return the Italian sausage, onions, celery, and carrots into the Instant Pot and add the mixed vegetables and corn.
Place the lid on the Instant Pot and lock it into place. Select the Soup/Chili option and cook on high for ten minutes.
Vent the Instant Pot, then remove the lid and adjust seasoning if necessary.
Spoon into serving bowls and top with green onion, chives, or shaved Parmesan.
Serve.

This time of year, who isn’t craving big servings of the most delicious comfort foods? Now that you have the recipe to our soon to be classic Instant Pot Gluten-Free Veggie + Sausage Chowder there’s absolutely nothing stopping you from getting deliciousness on the table.