When I was younger I did not like chowder, specifically the clam chowder from a can. I know some people love it but personally it wasn’t for me. Now as an adult I can put my own spin on it to make it enjoyable for myself. Making this Instant Pot Salmon Chowder was an ode to my younger self. I remember swearing I would never eat chowder again. And sure enough here I am as an adult loving it. I think this is a reminder that we grow throughout our lifetime. Don’t limit yourself to only trying things only once. Things change. You may even surprise yourself.
Tips For Making Instant Pot Salmon Chowder
Salmon
Salmon is my favorite fish to add to this because you can add the whole fillet to the pot and it naturally will break up on its own. You could also use trout, or tilapia too.
When the soup is done, you can break up the chunks of fish that didn’t break down with a wooded spoon.
If you want this to be vegan you can omit the fish all together and eat it as a corn chowder.
Cooking
This is an Instant Pot recipe but you could easily convert it to a stove top recipe. I would sauté the onions and garlic in oil in a large stock pot first, then add the remaining ingredients. Bring it up to a boil first and then take it down to a simmer. Put a lid on it and let it cook for around 20 minutes or until the potatoes are soft and the salmon is cooked.
Cream
I add coconut milk to it to make it dairy free but if you are not dairy free you could add a heavy cream for extra creaminess.
Lemon
I love adding acidy to any creamy soup I make. It adds a brightness to it and cuts the fat of the soup. If you don’t have lemon you could also add a splash of vinegar.
Garnish
Garnish your soup with chopped green onions.
This soup will hold for 5 days in a air tight container in the fridge.
Instant Pot Salmon Chowder
Equipment
- Instant Pot
Ingredients
- 3 Yukon or Yellow Potatoes Peeled and Diced
- ½ Red Onion Diced
- 1 Jalapeno Deseeded and Minced
- 1 Red Bell Pepper Diced
- 1 Can Corn Drained
- 2 Garlic Cloves Minced
- 1 Tsp Thyme
- 1 Bay Leaf
- 1 Can Coconut Milk
- 3 Cups Vegetable Stock
- 1 lbs Salmon fillet Skinned
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 2 Tsp Lemon Juice
- Garnish with Green Onions Chopped
Instructions
- Peel and cut potatoes into 1/2-inch cubes. Dice jalapneo and red pepper. Mince garlic.
- In Instant Pot add red onion, corn, garlic, jalapeno, red bell pepper, thyme, bay leaf, potatoes, salmon, coconut milk and vegetable stock.
- Cook on manual high for 6 minutes.
- Quick Release. Remove the lid and break up the salmon.
- Add in lemon juice and salt and pepper.
- Serve and garnish with chopped green onions.