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Whole30 and Paleo Potato and Bacon Chowder: Instant Pot and Slow Cooker Variations

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Category: Soup

Ingredients

  • 6 cups peeled and cubed white potatoes (about 3 large potatoes)
  • 1/2 cup diced red onion
  • 6 slices cooked and chopped bacon
  • 2 diced green onions, leave one half out for garnish
  • 28 ounces chicken stock or bone broth
  • 2 cups almond milk or original flavored nutpods
  • 3 tablespoons ghee
  • 1 and 1/2 tablespoons arrowroot powder or tapioca flour (thickener)
  • 3 tablespoons parsley flakes
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt (or salt and pepper to taste)
  • small pinch of red pepper flakes

Instructions

For Slow Cooker Method:

  1. Add all ingredients besides cooked bacon, almond milk and thickener to the slow cooker
  2. Cook on high for 3-4 hours or low for 6-8
  3. Once done, add thickener and almond milk to the slow cooker and whisk until clumps (if any) are dissolved
  4. You can also add almond milk to a large skillet on the stove top over medium heat, add in thickener, whisk until thick (and bubbling) and clumps dissolve, then add into slow cooker
  5. Stir in cooked bacon and allow to heat up for a few minutes before serving
  6. Garnish and enjoy!

For Instant Pot (Pressure Cooker) Method:

  1. Use Sauté mode first and put ghee into the pot
  2. Once it’s melted, add in the onion, stirring occasionally
  3. Once the onion is translucent, add in all spices, potatoes and the chicken broth
  4. Close the lid and cook on the Manual High Pressure setting for 12 minutes
  5. Once time is up, use the quick release to open the pot
  6. Select the Sauté mode and add in thickener and almond milk
  7. Whisk until thick and any clumps are dissolved
  8. Stir in bacon
  9. Garnish and enjoy!