Salmon Chowder in the Instant Pot by Alice Engelbrink
This quick and easy Salmon Chowder in the Instant Pot recipe is great for these cold days in winter. With only a few ingredients and hands off cooking in the Instant Pot, you can make this all winter. Any type of salmon works in this chowder since it will cook down and break into bits.
Salmon Chowder in the Instant Pot
By: Alice Engelbrink
Salmon chowder on a cold day will warm the coldest of toes. This quick and easy recipe with only a few ingredients is sure to warm the whole family. Alice Engelbrink’s favorite soup to make in winter is this Instant Pot Salmon Chowder. If you are looking for new inspiration for dinner recipes to make in the Instant Pot then you came to the right place! You can make this recipe more decadent by using cream instead of milk and adding extra butter. You can also make it lighter by using
- 4 large potatoes, cubed to 1″
- water to cover the potatoes
- 2 tbs butter
- 1 TBS dried dill
- 2 cups milk (or 1 cup of cream)
- 1 lb. salmon filet
Step by Step Instructions
Put chopped potatoes in the pot with just enough water to cover them. Add a generous amount of salt and pepper.
Put the lid on the Instant Pot and close the pressure release valve. Set Instant Pot to manual mode for 2 minutes
When the instant pot is done, quick release the pressure by opening the vent. Leave the Instant Pot set to “Keep Warm” function.
Quickly add the whole salmon filet (minus the skin). Use a wooden spoon to push the salmon under the potatoes and let it sit for a few minutes. Then use the wooden spoon to break the salmon into chunks. There should be enough heat to cook the salmon chunks through.
Add milk or cream and dill and serve with a nice crusty bread. Alice Engelbrink serves this Salmon Chowder with french bread with extra butter.
Instant Pot Frequently Asked Questions
How long to cook rice in the Instant Pot?
Do you soak beans before cooking in the Instant Pot?
Is Instant Pot rice function OK for brown rice?