Instant Pot, jackfruit, chowder, soup, vegan
4-6 Servings
- 1 (20 oz) can young green jackfruit in brine (not syrup)
- 3.5 C water
- 1.5-2 T Better Than Bouillon Vegetarian No-Chicken Base
- 1 (3-4 inch) piece dried kombu seaweed
- 1 T olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 large Yukon Gold or Russet potatoes (about 1.5 lbs), peeled and diced into 1/2-inch cubes
- 1-1.5 t Spike seasoning, plus more to taste
- 1/2 t black pepper, plus more to taste
- 1/4 t salt, plus more to taste
- 2 C unsweetened plain plant-based milk (oat, cashew, or soy)
- 2 T cornstarch
- 1 T fresh lemon juice
- fresh parsley, chopped, for garnish (optional)
Drain and thoroughly rinse the canned jackfruit under cold running water to remove the briny tang. Using your fingers or two forks, pull apart the jackfruit pieces to shred them into “clam-like” strands. Set aside.
Press the Sauté button on your Instant Pot and set it to Normal. Add the olive oil. Once the oil is hot, add the diced onion and celery. Cook, stirring occasionally, until softened (about 5-7 minutes). Add the minced garlic and cook for 1 more minute until fragrant. Press Cancel to turn off Sauté mode.
Pour in about 1/2 cup of the water and use a wooden spoon to thoroughly scrape up any browned bits from the bottom of the inner pot. This deglazing step prevents a “Burn” error later. Add the remaining 3 cups of water and the Better Than Bouillon base, stirring until dissolved. Drop the piece of kombu into the liquid. Secure the lid and ensure the venting knob is set to Sealing. Select Manual / Pressure Cook on High Pressure for 3 minutes. When the timer goes off, perform a Quick Release (QR) by carefully switching the valve to Venting. Once the pin drops, safely open the lid.
Carefully fish out the piece of kombu with tongs and discard it. Add the shredded jackfruit, diced potatoes, Spike seasoning, black pepper, and initial salt to the pot. Stir to combine. (Do not add the plant milk or cornstarch yet). Place a glass lid on the Instant Pot (or use the standard lid set to the Venting position). Select the Slow Cook function and set it to More (High) for 1.5 to 2 hours, or until the potatoes are easily pierced with a fork.
In a separate bowl, whisk together the 2 cups of plant-based milk and 2 tablespoons of cornstarch until completely smooth with no remaining lumps. Pour this slurry into the hot chowder, stirring vigorously as you pour to integrate it completely. Press Cancel to stop the Slow Cook function, then press Sauté and immediately adjust the temperature setting to Less (Low heat). Cook for 5 to 7 minutes, stirring constantly with a silicone spatula or wooden spoon, making sure to scrape the bottom. The chowder will gently thicken into a rich, creamy texture without scorching.
Press Cancel to turn off the heat. Stir in the 1 tablespoon of fresh lemon juice. Taste the broth and adjust your seasonings, adding a bit more Spike, pepper, or salt if needed. Ladle into bowls, garnish with fresh parsley, and serve hot alongside crackers or crusty bread.
Source: Developed in collaboration with Gemini AI in 2025
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