Instant Pot Colorful Chowder With Clams And Shrimps Recipes

INSTANT POT CLAM CHOWDER

Steps:

• Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. 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 flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

INSTANT POT COLORFUL CHOWDER WITH CLAMS AND SHRIMPS

Steps:

• Peel and chop the veggies in small cubes of equal sizes
• Set the "fry" program on your instant pot
• Chop the bacon and fry it in 1 tablespoon of olive oil
• Take out the bacon when it's all brown and set aside on a sheet of paper
• Add the chopped veggies and let them become translucent, that will take about 7 minutes
• Add 3 tablespoons of flour to the veggies and stir continuously for about 1 minute to form the roux
• Add 2 cups of fish broth along with 1 tablespoon of fish sauce, 1 tablespoon of Sriracha sauce, and 1 tablespoon of Worcestershire sauce
• Change the instant pot program to "soup" and let all come to a boil. Continue by adding 1 cup of chopped clams, 1 cup of milk and 1/2 cup of heavy cream
• Drop in the bay leaves and the thyme. Let it simmer for about 5 minutes
• Add the shrimps and let them boil for no longer than 1 minute
• Turn off the instant pot
• Pour in a bowl and sprinkle the fried, chopped bacon and some chopped spring onion
• Serve with pleasure

INSTANT POT® SEAFOOD CHOWDER

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.