Instant Pot Seafood Chowder Recipe (Fish Chowder)

Step 1

Cut the cod into 1-inch pieces (2.54 cm) and cut the shrimp and oysters in half. Chop the onion and potatoes into ½-inch dice (1.27 cm). Dice the carrot into ¼-½ inch pieces (0.6-1.27 cm) and chop the celery into ¼-inch pieces (0.6 cm). Mince the garlic cloves.

Step 2

Set the Instant Pot to high sauté. Heat the oil in the pot and sauté the onion, carrot, and celery for 5-10 minutes. You want the veggies to soften, not brown.

Step 3

Add the potatoes, garlic, and flour to the pot. Stir for 30 seconds.

Step 4

Pour in the clam juice and chicken broth, and sprinkle in the Old Bay and dried thyme. Put the lid on the pot and close the valve.

Step 5

Pressure cook or 5 minutes using the “beans/chili” setting under high pressure. Allow the pressure to release naturally for 10 minutes before carefully opening the vent on the lid.

Step 6

Add the cod, chopped shrimp, drained chopped oysters, corn, and cream to the pot. Simmer the chowder on high sauté for 5-10 minutes, stirring frequently to prevent sticking.

Step 7

The fish should reach a safe internal temp of 145°F (63°C). You can check a few pieces with a meat thermometer if you’d like to be extra cautious.

Step 8

Ladle the chowder into soup bowls and garnish (if desired) with fresh herbs and black pepper. Enjoy!