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Chocolate Fudge Cake
Smoky Seafood Chowder
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A hearty chowder is as delicious on a warm summer afternoon paired with a glass of rosé as it is on a chilly fall night served with a pint of beer. Tuck in with a slice of crusty bread for the ultimate seafood-lover’s meal. If you’d like to leave out the bacon, cook the onion and celery in 2 tablespoons of canola oil instead—keep in mind that the overall flavor will be slightly less smoky and rich but still wonderfully delicious.
| Prep Time | 15 minutes |
| Cook Time | 23 minutes |
| Servings |
6 servings
|
Ingredients
- 2 slices thick-cut applewood-smoked bacon chopped
- 1 yellow onion finely chopped
- 2 ribs celery sliced
- 1 cup white wine
- 1 lb Yukon gold potatoes cut into
1-inch pieces - 4 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- 1 lbs fresh clams
- 1/2 cup Water
- 1 lb thick white fish, such as halibut or cod skinned and cut into 2-inch
- 1 1/2 cups frozen or fresh corn kernels
- 3/4 cup heavy cream
- 1/2 lb hot-smoked salmon skinned and broken into 2-inch pieces
- 1/2 lb medium shrimp peeled and deveined
- Chopped chives and crusty bread for serving
Ingredients
|
Instructions
- Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Transfer to a paper towel–lined plate. Add the onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened, about 5 minutes. Add
1/2 cup of the wine and cook for 1 minute. Press the Cancel button to reset the program. - Add the potatoes, bacon, stock, and
1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure. - Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining
1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that failed to open. Set aside. - Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Press the Cancel button to reset the program.
- Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.
- To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
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This was delicious! My husband and I tried to resist having thirds, but we failed. We polished it all off! The hot smoked salmon is a must!!
This is a delicious and easy chowder. My husband was craving the seafood chowder we had in Ireland and this was perfect.
Made this tonight! Turned out DELICIOUS! I wish i could post a picture!
There’s a lot of ingredients, but the final product is amazing! Wer made cheesy garlic rolls like the ones at a seafood restaurant, and it was perfect. We used halibut for the white fish, and used canned clams, and it worked fine. The hot smoked salmon is a must.
I had to adjust the cooking time as the potatoes were sti lol l very hard after pressure stage. Otherwise very good dish. I left out the salmon and white fish when i made it but added lots of a shrimp and it had a great flavor. I will be adding halibut however the next time i make it, as i feel like it needed the fat.
Additionally id use 3 or 4 slices of bacon as opposed to 2 and just a smidge of cayenne or crushed red pepper flakes.
Yum!!!!
I’ll try this soon with seafood medley, including shrimp, mussels, and scallops.
I Followed the recipe except where I changed out white sweet potatoes instead of the Yukon gold potatoes and I also used canned baby clams because I couldn’t find any fresh clams in it taste absolutely amazing
Miam!!!!
I have a new instant pot. There is no manual button. Ok. So there is steam. What I cannot figure out is when recipes give times like 8 minutes all I get is 00.35? Please hurry with answers.
Hi Holly Saver,
The cooking time is Hour:Min for your model. 00:35 would be 35 minutes.
Manual button name was Changed to Pressure Cook on newer models.
If you haven’t done the water test outlined in the GSG we recommend starting their to get familiar with your unit as well to ensure it passes the water test.
Silly question but what is the difference between regular smoked salmon and hot smoked salmon? Also do you leave the clams in the shell or do you remove the meat before adding it to the soup?
Thank you for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K
Just came back from the Kenai with 100# of sockeye. Super fun to fish these guys, and the meat has good structure. I’ve smoked a few batches of trout, koke and salmon in the past and please visit us: https://www.beckandbulow.com