Instant Pot Seafood Chowder
Instant Pot Seafood Chowder is the ultimate seafood-lovers meal. Packed with whitefish, baby shrimp, crab meat, scallops and fresh lobster meat, this creamy chowder is delicious anytime of year. It's a versatile chowder that can be made with your favorite seafood or as the recipe is written.
Servings: 8
Calories: 499kcal
Equipment
Ingredients
- 4 tablespoon butter
- 2 carrots peeled and chopped
- 4 celery stalks chopped
- 1 cup onion diced
- 4 garlic cloves minced
- 4 cups vegetable broth
- 3 cups heavy cream
- 1 cup clam juice
- 1 lb potatoes peeled and diced
- 2 bay leaves
- 1 teaspoon dried thyme or 3 teaspoon fresh
- 1 teaspoon dried parsley or 3 teaspoon fresh
- ½ teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 2 teaspoon salt
- ½ lb frozen scallops
- ½ lb frozen tilapia chopped into chunks
- ½ lb lobster meat chopped into pieces
- 1 lb baby shrimp cooked, peeled and tail off
- ½ lb crab meat cooked and shelled
Instructions
- Set the Instant Pot to saute on normal (or high) for 3 minutes. Melt the butter and saute the carrots, onions, celery, and garlic stirring often.
- Pour in the vegetable broth and deglaze the bottom of the pan to ensure there are no pieces of stuck food. Add the heavy cream, clam juice, potatoes, frozen fish, frozen scallops, lobster chunks, thyme, parsley, Old Bay seasoning, bay leaves, salt, and pepper. Do not stir.
- Close and seal the pressure cooker lid. Set to pressure cook/manual on high for 5 minutes. Complete a controlled quick release of the pressure when finished.
- Remove the lid and stir in the baby shrimp and crab meat. Stir thoroughly and serve with oyster crackers, fresh herbs, and a dash of red pepper flakes if desired.
Notes
Whitefish suggestions: salmon, cod, tilapia, halibut and haddock are great fish to use in chowder.
Tip 1: Make sure to do a controlled quick release to avoid frothy liquid from spraying out of the valve.
Tip 2: If changing the type of seafood used, make sure to use the same total quantity so you still get a hearty, chunky chowder.
Tip 3: If you'd like the broth thicker, melt 3 tablespoons of butter and mix with ¼ cup of flour. Set the finished chowder to saute for 2 minutes. Mix in the butter and flour paste and stir continuously until it begins to boil. Let boil for 2 minutes to thicken.
Store uneaten fish chowder in the fridge for up to 5 days.
Nutrition
Serving: 16oz | Calories: 499kcal | Carbohydrates: 22g | Protein: 17g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1802mg | Potassium: 567mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4459IU | Vitamin C: 18mg | Calcium: 131mg | Iron: 1mg
