Pacific-Style Smoked Salmon Chowder
Servings Prep Time
6servings 0minutes
Cook Time
Servings Prep Time
6servings 0minutes
Cook Time
  • 3tbsp butter
  • 1 onionfinely diced
  • 2 stalks celerydiced
  • 6cloves garlicminced
  • 1tsp dried basil
  • 1/4tsp fennel seedslightly crushed
  • 2 1/2cups fish or seafood stockwarmed
  • 1lb gold potatoescut into 3/4 inches dice
  • 15oz can diced tomatoesdrained
  • 2tbsp tomato paste
  • 2tbsp Capers
  • 2 leaves
  • 4oz cream cheesesoftened and cut into pieces
  • 1cup heavy cream
  • 1tbsp Old Bay seasoning
  • 4oz Shrimpchopped or use salad shrimp
  • 8oz thick-cut smoked salmoncut into bite-sized pieces
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add onion and celery to the pot and saute until soft, 4-5 minutes. Add garlic, basil and fennel and cook for 1-2 minutes more.
  3. Add stock to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add potatoes, tomatoes, tomato paste, capers and bay leaves and stir to combine.
  5. Add cream cheese to the top in an even layer – do not stir.
  6. 6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  8. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  9. Stir for 1-2 minutes until cream cheese is fully incorporated, then add cream and Old Bay and stir to combine.
  10. Gently fold in shrimp and smoked salmon and heat through, returning to SAUTE mode as needed.
  11. Serve hot with cracked pepper, oyster crackers or crusty bread.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.