Instant Pot® Seafood Chowder

A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
12 servings


  • 4 slices bacon, cut into 1-inch pieces

  • 5 cloves garlic, minced

  • 1 medium onion, diced

  • 3 stalks celery, thinly sliced

  • 1 medium carrot, diced

  • 4 medium russet potatoes, peeled and cubed

  • 1 (14 ounce) can whole kernel corn

  • 2 cups vegetable broth

  • 6 (4 ounce) haddock fillets

  • 1 cup uncooked medium shrimp, peeled and deveined

  • 1 cup sea scallops

  • 1 tablespoon chopped fresh thyme

  • 1 pinch red pepper flakes, or to taste

  • ground black pepper to taste

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1 cup milk


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.

  2. Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  5. Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

Cook's Notes:

You can use frozen or fresh fish, shrimp, and scallops. Add any other seafood you wish, like lobster.

You can use 1 teaspoon dried thyme instead of fresh. You can use chicken stock instead of vegetable.

Nutrition Facts (per serving)

203 Calories
4g Fat
25g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 203
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 59mg 20%
Sodium 365mg 16%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 19g
Vitamin C 17mg 84%
Calcium 74mg 6%
Iron 2mg 11%
Potassium 674mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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