Instant Pot Seafood Chowder Recipes

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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

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

INSTANT POT CLAM CHOWDER



Instant Pot Clam Chowder image

Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (6-1/2 ounces each) minced clams, undrained
2 tablespoons all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
Optional: Oyster crackers and fresh thyme

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.

Nutrition Facts : Calories 227 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 673mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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