Simple, delicious, creamy Instant Pot fish chowder filled with cod, potatoes, and corn. Serve with some warm bread for the perfect weeknight dinner!
I had never tried to make fish chowder before I got an Instant Pot – it always seemed like too much work. But this recipe for Instant Pot Fish Chowder is so simple! Just chop up some veggies. Add them to the Instant Pot with some broth and frozen fish fillets (no need to thaw!). Pressure cook, thicken, add some spices and cream, and
What is an Instant Pot?
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If you already have an Instant Pot, you already know all of this. But if you haven’t jumped on the Instant Pot bandwagon yet, this section is for you. An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features.
How to Make Instant Pot Fish Chowder
Start out by prepping your ingredients. Chop up the onion and the celery. I like my soup chunky, so I do a rough dice of the onion and rough slices of the celery. Then cut the potatoes into chunks. If you have small potatoes you can quarter them. For larger red potatoes, cut into more pieces. You could also substitute other varieties of potatoes if that’s what you have on hand. Feel free to peel the potatoes if you want, or just wash the skin well before using them.
Put the stainless steel pot in the Instant Pot and add the onion, celery, and potatoes. Then pour the vegetable broth in and add the frozen corn on top. Place the frozen fish fillets on top. The water will not completely cover the fish.
Lock the Instant Pot lid in place and close the pressure release valve. Press the “Pressure Cook” button until it’s on “Normal” and press the “Pressure Level” button until it’s on “High”. Then press the +/- buttons until it’s on “00:05” for five minutes. The Instant Pot will say “On” while it comes up to pressure and then will begin to count down.
While the Instant Pot is cooking, mix together the cornstarch and water in a small bowl. Set aside.
When the Instant Pot is done, let the pressure naturally release for 10 minutes. To do this, just leave the Instant Pot alone and it will begin to count up. After 10 minutes quick release the rest of the pressure by opening the pressure release valve. Make sure to stay clear of the steam. Press “Cancel” to turn off the Instant Pot.
When all of the pressure released and the float valve is down, open the lid. Press the “Saute” button and bring the soup to a boil. Mix up the cornstarch liquid again and pour into the soup. Mix in well.
After the soup has thickened slightly, turn off the Instant Pot by pressing the “Cancel” button. If the soup is not as thick as you would like, mix together some additional cornstarch and water together and combine with
Looking for more Instant Pot soup recipes? Try this Instant Pot Tortilla Soup, Instant Pot Curried Butternut Squash Soup, or Instant Pot Mushroom Wild Rice Soup. If you tried this recipe for Instant Pot Fish Chowder, leave me a comment and a review below and let me know how you liked it!
Instant Pot Fish Chowder
- 1 large onion
- 4 celery stalks
- 1 pound red potatoes
- 4 cups vegetable broth
- 1 cup frozen corn
- 1 pound frozen cod or other flaky white fish
- 1 6.5 oz can chopped clams (optional)
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt to taste
- 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.
This was really outstanding. I am a daily IP user and always sourcing new recipes. I used unsweetened coconut milk in place of cream and added a few dashes of Old Bay as another commenter shared as well as a can of chopped clams. Already shared recipe with friends. Thank you for this …going to be in the rotation1
Amazing recipe. Thanks for that! I used frozen Pollok.
Here my modifications: to lower the carbs I left out potatoes and corm. I could get away with 3 cups of broth because of that. In fall I might try turnip as a potato substitute.. Others than that it needed some fresh ground black pepper
I found this recipe and think it would be great for a home bound Lenten meal without the available Knights of Columbus fish frys. I wanted to see if it was OK to use fresh from frozen that is available from the meat and seafood counter, or if it is better if the fish is frozen?
Hi George! I think it would work, but the fish would likely fall apart even more than it does from frozen. If the fish filets are pretty thin, you may be able to cut them in chunks and add them after pressure cooking. The residual heat of the broth can help to cook them through. Let me know if you try it!
Thank you! I will give it a try and let you know. I may have a backup of frozen fish as well.
Thank you for this easy and delicious recipe! I used frozen rainbow trout fillets instead, and added raw shrimp at the same time as the clams. It was a hit with my family, we had the leftovers for lunch the next day and it was just as good. They’ve requested I make it again next weekend. Five stars!
This is one of my regular go-to recipes! I’ve made it 6 times so far and everyone raves about how delicious it is 💙 I normally use frozen (skin free) cod since I can keep it on hand in my freezer. I also love the addition of clams and often toss a second can in.
Thanks for such an amazing recipe!
Thank you for the recipe! I want to double the fish amount, would you recommend doubling the pressure cooking time as well?
Hi Alana! I think you should be good with the same pressure cooking time, it may just take a bit longer to come up to pressure if you double the fish. Let me know how it works out!
If I wanted to add frozen uncooked shrimp when would you recommend adding? I was thinking at the same time as the clams. Thoughts? Thanks for the recipe!
Hey Tiffany! Since shrimp can overcook easily, I would likely add it at the end right after you’ve released the pressure. Stir it into the hot soup and let it cook through. Enjoy!
Was one of the best chowder’s I ever made
I used fresh haddock, not frozen and it came out great. The fish was in big chunks. I had 3 bowls! The seasoning was perfect. Thanks for recipe.
Love your recipe of fish chowder. It sounds amazingly delicious! I started using my instant pot more often; so, this is a new recipe to my collection.
We love making any kind of soup in our instant pot! This was so easy and delicious!
Fish chowder sounds delicious. I really like the step by step pictures and that you used Cod.
That looks like a perfect dinner meal. It’s the kinda food we like that’s perfect for a winter evening. You’ve got a blend of delicious ingredients in there
I’ve never tried Fish Chowder but this looks so good and I love that it was made in an Instant Pot!
Whoa! You have pulled out all the stops with this fish chowder. It sounds luxurious and rich and well…I can’t wait to try it!
Has anyone actually made this recipe before reviewing? The fish disintegrated! Should have done quick release. Slow release caused it to overcook.
I’m with ya, Patty! “Ooh, that looks good!” and “Would be perfect on a winter day!” doesn’t help those of us looking for the actual recipe taste and cooking results.
I have made this three times and it was quite fabulous each meal. One ingredient that really amplified the flavor profile was Old Bay Seasoning, the classic seafood spice mix. Add at least a teaspoon (or whatever you preference) of that and it is so good. Sautéing the onions and celery early on is a good way to go as well, I think.
@Patty and Kaycee – Perhaps practice a bit with your pressure cookers and consult the directions thoroughly to improve your results.
Thanks so much for this recipe, Danielle! It was delicious!
Yes, Patty. Have you ever eaten soup or chowder before? Because it simply doesn’t make sense to prepare fish for a soup to be eaten as whole intact filets like an entrée. This recipe is perfect for chowder.
I love, love my instant pot and I love, love this recipe! It’s recipes like this one that make the cold weather a little bit more fun! Sitting at home with a warm bowl of chowder is my jam!
instant pot chowder looking great, love this one pot meal, so filling and lip-smacking recipe.
This fish chowder looks like the perfect way to warm up after a cold day. I love that I only have to spend 10 minutes prepping and the instant pot does the rest of the work for me.
Isn’t this just a great idea! This Fish chowder is a must make for any day of the week!