Instant Pot Seafood Chowder Recipes

INSTANT POT SHRIMP CHOWDER || LOW CARB AND THM

Steps:

• Using a 6 quart or larger Instant Pot is recommended for this recipe.
• With the pressure cooker on the "Saute" function add the butter and melt. Once melted add in the garlic and cook for 1 minute stirring constantly.
• Add in the frozen Seasoning Blend, which is a mixture of celery, onions, and peppers.
• Add in the radishes and cauliflower and all the seasonings. Stir the ingredients and combine with seasoning.
• Pour the seafood stock over the ingredients, taking care not to go past the fill line in the pressure cooker.
• Switch the Instant Pot to Manuel and set the timer for 5 minute. Next place the lid on the pot and turn the pressure valve to sealed.
• After the timer has stopped preform a quick release before opening the lid carefully.
• Add the cleaned and peeled shrimp to the chowder and switch the Instant Pot to Saute again. The shrimp will cook really quickly in the hot chowder.
• Sprinkle in the Glucomannan while whisking the chowder. This will help to thicken the chowder. Note: This will not e as thick as most traditional chowders.
• Once the shrimp have been in the chowder for about 3 minutes add in the softened cream cheese and stir until it dissolves. The shrimp will be fully cooked in about 5 minutes.
• Lastly add in the heavy whipping cream and serve. Do not let the chowder boil once the cream has been added.

INSTANT POT CLAM CHOWDER

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.

INSTANT POT FISH CHOWDER

Steps:

• 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.

INSTANT POT FISH AND POTATO CHOWDER - DUMP AND GO DINNER

Steps:

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Add both water #1 and #2, fish, potatoes, celery, onions, salt, pepper, garlic powder, chicken broth, bacon and milk to the inner pot. Lock lid into place and seal steam nozzle. Cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes then release any remaining pressure. Turn on saute and add potato flakes and butter for 5 minutes or until thickened.

INSTANT POT® SEAFOOD CHOWDER

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.