Instant Pot Seafood Chowder

Try this Instant Pot seafood chowder for a hearty bowl of fish soup. It's loaded with haddock, shrimp, and scallops — plus potatoes, carrots, and corn.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 203 Calories

Ingredients

• 1 cup milk
• 2 tablespoons water
• 2 tablespoons cornstarch
• ground black pepper to taste
• 1 tablespoon chopped fresh thyme
• 5 cloves garlic, minced
• 2 cups vegetable broth
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 pinch red pepper flakes, or to taste
• 1 cup uncooked medium shrimp, peeled and deveined
• 3 stalks celery, thinly sliced
• 1 (14 ounce) can whole kernel corn
• 4 slices bacon, cut into 1-inch pieces
• 4 medium russet potatoes, peeled and cubed
• 6 (4 ounce) haddock fillets
• 1 cup sea scallops

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and brown for 5 to 7 minutes. Add garlic and sauté for 30 seconds. Add onion, then stir in celery and carrot. Cook for 1 to 2 minutes, stirring occasionally. Turn off.

Step 3

Layer potatoes on top of vegetable mixture, then corn. Pour in vegetable broth. Place haddock on top, followed by shrimp and scallops. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Select the Sauté function 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.