Wednesday, February 22, 2017

Seafood Chowder (pressure cooker)

So I've begun my journey into the world that is pressure cooking. After hearing about it from my friend E, I had it in my mind to get one ASAP.  I obsessively saved recipes knowing that eventually, I would  be getting one.

Now that I've had mine for a few months, I can still say that it is the single best kitchen appliance I own. I use it every day and I can't even imagine what I'd do without it. It has drastically cut down on time spent in the kitchen as well as mess from pots and pans.

This is my first blog post, so please be forgiving! I made this chowder and took photos before deciding to get back on the blogging bandwagon. I have a few recipes I'll be importing over from my last blog and I'll continue to test and post recipes for the pressure cooker as well as recipes that are quick to make.

Seafood Chowder (instapot pressure cooker)

  • 2 cans of chopped clams, with juice
  • 2 filets of fish (haddock or white fish)
  • 1 can of oysters, with juice
  • 6-8 slices of bacon, diced
  • 3 med potatoes, diced
  • 1 med onion, diced
  • 2 stalks of celery, diced
  • 1/2 a red or yellow pepper, diced
  • 3 clove of garlic, chopped 
  • 1 tsp thyme
  • salt and pepper to taste
  • 2 cups of broth (clam juice, water, vegetable or seafood broth)
  • 1 1/2 cans of evaporated milk
  • 1/2 package of instant potato (to thicken, optional)
  • 2 dashes of tabasco
  • sprinkle of paprika (about 1/8th tsp)

Set your pressure cooker to saute and fry bacon for about 10 minutes, or until it is just starting to crisp. Add onion, garlic, celery, and pepper. Fry for 3 more minutes.

Add the seafood (with juices), broth (I used clam juice for mine), potatoes, thyme, bay leaves, salt and pepper. Stir and put the cover on. Lock lid in place and set to "pressure." On manual, set timer to 6 minutes.

When the timer goes off, do natural pressure release for 5 minutes, then switch to quick release.

Remove lid, set pressure cooker to saute, and add evaporated milk, tabasco, and paprika. Slowly add the instant potato until you reach the desired thickness. I ended up adding about 1/2 but I've made it with less before. Do no let boil. If it starts to get too hot, switch to warming. 



  1. This is on account of once fish is reaped a moderate and constant decay starts and proceeds all through the whole transportation process. Fish and Seafood


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