Fish Potato Chowder Instant Pot Recipes

Steps:

• Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes., Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.

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.

Steps:

• Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
• Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
• Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
• Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

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.