Instant Pot Fish And Potato Chowder Dump And Go Dinner Recipes

INSTANT POT FISH CHOWDER

Steps:

• Start by preparing the ingredients. Chop up the onion and the celery. Cut the potatoes into large chunks - peeling is optional, just make sure the skin is clean if not peeling.
• Place the stainless steel pot inside the Instant Pot. Add the onion, celery, and potatoes. Then pour in the vegetable broth and then the frozen corn. Place the frozen cod fillets on top of the veggies.
• Lock the lid in place. Close the pressure release valve and press the "Pressure Cook" button until it's on "Normal" and press the "Pressure Level" button until its on "High". Press the +/- buttons until the display says 00:05 for 5 minutes.
• While the Instant Pot is cooking, mix together the water and cornstarch in a small bowl.
• When the time is up, allow the pressure to naturally release for 10 minutes (just leave the Instant Pot alone and let it count up for 10 minutes). Then press the "Cancel" button to turn off the Instant Pot and quick release the remaining pressure by opening the pressure release valve, staying clear of the steam.
• After the pressure is released and the float valve falls, remove the lid.
• Turn the pot back on "Saute" and bring to a boil. Add the clams, including the liquid. Mix up the cornstarch and water mixture one more time and then add to the Instant Pot, mixing in well. After the soup has thickened, press "Cancel" to turn off the Instant Pot. Then add in the heavy cream, garlic powder, thyme, and salt and mix together well.

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.

FISH & POTATO CHOWDER - INSTANT POT

Steps:

• 1. Put the water, fish, potatoes, celery, onions, corn, salt & pepper to taste, garlic powder, chicken broth, bacon, and milk into the Instant Pot.
• 2. Close and seal the lid.
• 3. Push the MANUAL button and set the time for 10 minutes of pressure.
• 4. Let the Instant Pot release for 5 minutes, then turn it off, and do a quick release on the remaining pressure.
• 5. When the pressure has released carefully remove the lid. Press the SAUTE button, then add the instant potatoes and butter to the Instant Pot.
• 6. Cook and stir the chowder until it thickens, garnish with green onions, and serve.