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.