Instant Pot Fish Chowder is an easy one pot fish and potato chowder that's perfect for any night of the week in under 30 minutes.
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Instant Pot Fish Chowder
With Valentine's Day around the corner and Lent coming up soon, the instant pot Fish Chowder is the perfect solution. Instant Pot Seafood Chowder recipe is an easy one pot fish and potato chowder that's perfect for any night of the week in under 30 minutes.
Have you ever gone out for dinner on Valentine's Day? Almost all restaurants are a madhouse. I know that not only because besides it being Valentine's Day and our wedding anniversary, 25 years this year, but because I've worked in the restaurant industry for 30 years. Valentine's Day is NOT the day you want to go out for dinner.
With that being said, no worries because I've got you covered. We started out by having a Vital Choice Starter Box delivered to our door. Then I made a Smoked Salmon Spinach Dip. It's not a seven course meal but it's close enough. Following with our Instant Pot Fish Chowder. The main course is the Air Fryer Lemon Pepper Salmon. And of course we have to have dessert so I served a small piece (very small piece because we were pretty full) of Instant Pot Cheesecake topped with fresh strawberries because it's strawberry season here in Florida.
Serves 4
White Fish Soup Chowder Ingredients
- Vital Choice Wild Alaskan Halibut
- Onion, chopped
- Celery Stalks, diced
- baby carrots or diced carrots
- Small golden potatoes
- Chicken Broth
- Frozen corn
- Water
- Cornstarch
- Heavy cream
- Minced garlic
- Parsley flakes
- Salt and Pepper to taste
How to make Fish and Potato Chowder
Dice onions, celery and carrots (if using regular carrots). Add to Instant Pot.
Wash baby potatoes and place in pot.
Add bag of frozen corn and 4 cups of Chicken Broth.
Place frozen Wild Alaskan Halibut on top.
Place lid on Instant Pot and set pressure release valve to seal. Set Instant Pot
or Ninja Foodie
to Pressure on high for 8 minutes. Note: It will take a few minutes to get to pressure. I thought it wasn't sealed properly because it was taking so long. However, once I opened it, I noticed it was heating up....so just wait.
Do a natural pressure release for 10 minutes, then quick release the rest. Mix together water and cornstarch and add to instant pot once pressure is done. Set to sauté and bring to a boil. Once thickened, turn off Instant Pot and add heavy cream, minced garlic, salt and pepper.
Scoop into bowls, top with parsley flakes and serve with french bread or crackers.
Enjoy!
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