Instant Pot Seafood Chowder Recipe

Olive oil: Used for sautéing the onion and garlic to build the base flavor of the chowder.

Onion: Adds a sweet and savory depth to the chowder.

Garlic: Provides a pungent and aromatic flavor that complements the seafood.

Potatoes: Adds heartiness and texture to the chowder, making it more filling.

Fish stock: The liquid base that infuses the chowder with a rich seafood flavor.

Heavy cream: Adds a creamy and luxurious texture to the chowder.

Mixed seafood: A combination of shrimp, scallops, and fish that provides a variety of textures and flavors.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the chowder.

Fresh parsley: Used as a garnish to add a fresh and vibrant touch to the finished dish.

When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This will help to build a rich and aromatic base for your seafood chowder. Additionally, when adding the heavy cream and mixed seafood, make sure to stir gently to avoid breaking up the delicate pieces of fish and scallops. This will ensure that the seafood remains tender and intact, providing a delightful texture in every bite.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that works well in chowder.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes while being lower in carbs.

• fish stock - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for those avoiding seafood.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free alternative.

• mixed seafood - Substitute with chicken breast: Diced chicken breast can be used for a non-seafood version of the chowder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the chowder.

• fresh parsley - Substitute with dried parsley: Use 1 teaspoon of dried parsley for every tablespoon of fresh parsley for a similar flavor.

• Allow the seafood chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery chowder.
• Transfer the cooled chowder to an airtight container. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze it.
• If storing in the refrigerator, the chowder will keep for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
• For freezing, label the container with the date and contents. The chowder can be frozen for up to 3 months.
• When ready to use, thaw the chowder in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally. Avoid boiling to maintain the texture of the seafood and cream.
• If the chowder appears too thick after reheating, add a splash of fish stock or heavy cream to reach the desired consistency.
• Garnish with fresh parsley just before serving to refresh the flavors.

• Gently reheat the seafood chowder on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the cream from curdling. This method helps maintain the seafood's texture and flavor.
• Use the microwave for a quick reheat. Place the chowder in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals. Stir between intervals to distribute the heat evenly.
• Reheat in the Instant Pot using the sauté function. Set the Instant Pot to sauté mode and stir the chowder frequently to avoid sticking or burning. This method is convenient if you originally cooked the chowder in the Instant Pot.
• For a gentle and even reheating, use a double boiler. Place the chowder in a heatproof bowl set over a pot of simmering water. Stir occasionally until heated through. This method helps preserve the delicate texture of the seafood.
• If you have a slow cooker, set it to the warm or low setting. Transfer the chowder to the slow cooker and heat for 1-2 hours, stirring occasionally. This method is ideal for reheating larger quantities without constant monitoring.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, pressure cook, and simmer the chowder.

• Olive oil: Used for sautéing the onions and garlic to enhance their flavors.

• Chopping board: A surface for safely chopping the onions, garlic, and potatoes.

• Knife: Essential for chopping the onions, mincing the garlic, and dicing the potatoes.

• Measuring cups: Used to measure the fish stock, heavy cream, and other ingredients accurately.

• Wooden spoon: Used for stirring the ingredients together in the Instant Pot.

• Lid: The Instant Pot lid is crucial for sealing the pot and allowing it to build pressure.

• Pressure release valve: Used to quickly release the pressure from the Instant Pot once cooking is done.

• Serving spoon: Used for serving the chowder into bowls.

• Bowls: For serving the finished seafood chowder.

• Measuring spoons: Used to measure the olive oil and other small quantities of ingredients.

• Garlic press: Optional tool for mincing the garlic more efficiently.

• Spatula: Useful for scraping down the sides of the Instant Pot to ensure all ingredients are well mixed.

Prep ingredients in advance: Chop onion, mince garlic, and dice potatoes ahead of time to streamline the cooking process.

Use pre-cut seafood: Purchase pre-cut or pre-cleaned mixed seafood to save time on preparation.

Utilize frozen fish stock: Keep fish stock in the freezer in pre-measured portions for quick access.

Quick release pressure: Use the quick release method on the Instant Pot to save time waiting for natural pressure release.

One-pot cooking: Take advantage of the Instant Pot's sauté function to reduce the number of dishes used.