Fish Potato Chowder Instant Pot Recipes

INSTANT POT® SEAFOOD CHOWDER

Instant Pot® Seafood Chowder image

A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.

Provided by Paula Copeland

Time 1h15m

Yield 12

Number Of Ingredients 17

Ingredients

4 slices bacon, cut into 1-inch pieces
5 cloves garlic, minced
1 medium onion, diced
3 stalks celery, thinly sliced
1 medium carrot, diced
4 medium russet potatoes, peeled and cubed
1 (14 ounce) can whole kernel corn
2 cups vegetable broth
6 (4 ounce) haddock fillets
1 cup uncooked medium shrimp, peeled and deveined
1 cup sea scallops
1 tablespoon chopped fresh thyme
1 pinch red pepper flakes, or to taste
ground black pepper to taste
2 tablespoons cornstarch
2 tablespoons water
1 cup milk

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g

PRESSURE-COOKER FISH STEW

Pressure-Cooker Fish Stew image

I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk so I don't have to worry about having those on hand. Feel free to top servings with a little grated cheddar. -Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1 pound potatoes (about 2 medium), peeled and finely chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1-1/2 cups vegetable or chicken broth
1 large onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup white wine or additional vegetable broth
4 garlic cloves, minced
1 bay leaf
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 pound cod fillets, cut into 1-inch pieces
1 can (12 ounces) fat-free evaporated milk

Steps:

Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes., Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.

Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

POTATO FISH CHOWDER

Potato Fish Chowder image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 g

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