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instant pot gluten free

Gluten-Free Corn & Chicken Chowder

Creamy, sweet, hearty and pure deliciousness in a bowl, that’s how I would describe this dish. Whoever said Chowder was a summer-time dish, probably never sat by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder!

Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

My family loves chowder. My kids’ and husband’s favorite is Clam Chowder, and I am a huge fan of Corn Chowder. We like to make it at home, but a healthier, lighter version, that we can all enjoy without slipping into a food coma later.

Reducing the Carbs

My husband and I are eating a lower-carb-high-protein diet these days, so I had to revisit my recipe for Summer Corn Chowder and customize it. Plus, I’ve been wanting to make a Gluten-free version for quite sometime now.  Chowder is typically thickened with a roux made with flour or some sort of starch.  I wanted to skip that altogether.  So, I added chicken to bump up the protein in the dish.  Then, I eliminated the thickening agents, and, replaced the heavy cream with half & half.  That cut down the carbs and eliminated the gluten.  So beware, this is not the super thick and ultra creamy chowder that you’re used to- this is like a ‘skinny’ version of it.  For a vegetarian chowder, skip the chicken and you’re set. 

Without the flour, the real challenge was how to thicken the chowder.  After a few batches, I figured two things that helped me thicken the chowder.  First, I blended some corn with half & half.  That not only helped in thickening the broth, it also gave a big corn flavor boost to the chowder, that you would otherwise get by using corn broth.  Secondly, once it was done cooking, I used my hand blender for 5 seconds and it thickened the chowder just enough for me.  In the video recipe, I skipped this step too and liked that result as well.

Gluten Free Corn and Chicken Chowder- instant pot, Pressure CookerAlternatively, you can use a tablespoon of rice flour during the saute process, or, use a corn starch slurry in the end, to thicken the chowder before serving. Making a corn-flour slurry is super easy. Simply dissolve 1 tablespoon of corn starch in 3-4 tablespoons of room temperature broth/milk/water and add it to the chowder and stir for a few seconds. It thickens the chowder almost immediately.

Many times I make a lower-calorie version of this recipe by using full-fat or even 2% fat milk instead of half & half. The result is not as thick as this one, but the taste is still amazing. So, if you’re watching your calories, that’s another alternative for you.

Instant Pot or Stove-Top

In this recipe, I made the gluten-free corn & chicken chowder in my programmable pressure cooker, the Instant Pot DUO. Instant Pot works great for soups and stews because the process of pressure cooking helps intensify the flavors resulting in a chowder that tastes like it has been simmering low and slow for hours. It helps me get away by adding less half & half than a regular recipe.   See my FAQ on instant pot to learn more.

Making chowder on the stove-top is a super simple process too. Follow all the instructions listed in the recipe, till the pressure cooking part. Then cover and simmer the chowder for 10 minutes on medium heat. Open lid, add half & half and follow the remaining instructions. That’s it!

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Rice Pudding- Kheer

Rice Pudding-Kheer is a popular dessert from the northern Indian cuisine.  It is typically made by cooking rice with milk and sugar, and is enhanced by cardamom or saffron, and dried fruits and nuts like cashews, almonds, pistachios and raisins.  There are many variations and names of this sweet treat all over India.  It can also be made with broken wheat, tapioca or vermicelli.  Kheer is typically served as a dessert and is often made as an offering during prayer ceremonies or festive occasions.

Rice Pudding-Kheer in Instant Pot by Spice Cravings. Rice Pudding-Kheer is a popular dessert from the northern Indian cuisine made by cooking rice with milk and sugar, enhanced by cardamom or saffron. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

60 different variations:

Rice puddings are found in nearly every area of the world.  There are variations in recipes based on cooking methods and list of ingredients, but rice (or a similar starch) and milk seem to be the common ones in most.  According to Wikipedia, there are close to 60 different variations of Rice Puddings around the world.

Arroz Con Leche:

Another popular rice pudding is the Spanish/Latin American dessert called Arroz Con Leche, which literally translates to ‘rice with milk’. My daughters had to make traditional Latin American cuisine for their Spanish class at school. One of them opted to make Arroz Con Leche. She came home with a recipe, and that’s when I realized, how similar it is to Kheer. My daughter’s rice pudding got rave reviews at school and we added another great recipe to our family favorites! If you want to try it, I’ve added that recipe too!

Arroz-Con-Leche-Instant pot, Rice pudding-Kheer. Rice Pudding-Kheer in Instant Pot by Spice Cravings. Rice Pudding-Kheer is a popular dessert from the northern Indian cuisine made by cooking rice with milk and sugar, enhanced by cardamom or saffron. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Dairy-Free & Nut-Free Alternative:

This recipe can be made dairy-free by substituting milk with unsweetened, regular Almond milk, or full-fat coconut milk.  I’ve tried using low-fat coconut milk, but it just doesn’t taste creamy and smooth like it should.  I have observed that whenever I make kheer with almond milk, I do end up adding 1-2 tablespoons of extra sugar. If you want to make it  nut-free, use regular milk, and skip the nuts in the recipe.

Almond Milk Rice Pudding-Kheer in Instant Pot by Spice Cravings. Rice Pudding-Kheer is a popular dessert from the northern Indian cuisine made by cooking rice with milk and sugar, enhanced by cardamom or saffron. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Coming back to Kheer recipe. I like to flavor mine with freshly ground cardamom. If you don’t like the black specs in it, you can use the store bought version, which is much lighter. Also, you can use raisins, coconut and even saffron to enhance your rice pudding. So, if your version is different than mine, simply use this recipe as a guideline and do your magic.

Rice Pudding-Kheer in Instant Pot by Spice Cravings. Rice Pudding-Kheer is a popular dessert from the northern Indian cuisine made by cooking rice with milk and sugar, enhanced by cardamom or saffron. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Rice Pudding-Kheer in Instant Pot is a Game Changer

Till I bought my electric pressure cooker, Instant Pot, I used to make Kheer on the stove-top. It would take me around 30-40 minutes (depending on quantity), but I had to babysit the pot. I had  to adjust temperature, keep stirring, make sure the milk doesn’t boil over. Definitely worth it, but why do that when you can have a hands-free option! Untill now, I believed that dairy has a tendency to curdle under high and fluctuating pressure, which is how many stove-top pressure cookers operate. But the Instant Pot is different. The Porridge mode allows you to cook at a consistent and even temperature- no changes in pressure till the cooking is done. So now, I can fill the pot with the ingredients, give it a stir, and set a timer on Porridge mode and forget about it! And it tastes amazing too- that’s a huge win for me.

How to Prevent the ‘Burn’ message:

My Mom’s Tip :

In order to ensure that the milk doesn’t stick/burn at the bottom of the pan, start by adding 1/4 cup water and then add the milk. Don’t ask me how, but this trick works every single time.

My Tip :

By turning the Saute mode on initially, the milks gets tempered, which means, it warms a bit before we close the lid for pressure cooking. This prevents the milk from curdling. Also, starting with a super clean pot also ensures that. So, wipe your inner pot clean to make sure nothing from the last meal is still sticking to it. Continue Reading…