Pacific-Style Smoked Salmon Chowder

By: Chop Secrets

Pacific-Style Smoked Salmon Chowder
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 6 servings, butter, can diced tomatoes, capers, Chop Secrets, contributed, cook 25 min, cream cheese, dried basil, fennel seeds, fish or seafood stock, garlic, gold potatoes, heavy cream, leaves, medium, modern, old bay seasoning, onion, prep 0 min, pressure cook, sauté, shrimp, soup, stalks celery, thick-cut smoked salmon, tomato paste

prep icon Prep Time
0 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 3 tbsp butter
  • 1 onion
  • 2 stalks celery
  • 6 cloves garlic
  • 1 tsp dried basil
  • 1/4 tsp fennel seeds
  • 2 1/2 cups fish or seafood stock
  • 1 lb gold potatoes
  • 15 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp Capers
  • 2 leaves
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 1 tbsp Old Bay seasoning
  • 4 oz Shrimp
  • 8 oz thick-cut smoked salmon
Instructions
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • 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.
  • Add stock to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add potatoes, tomatoes, tomato paste, capers and bay leaves and stir to combine.
  • Add cream cheese to the top in an even layer - do not stir.
  • 6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • Stir for 1-2 minutes until cream cheese is fully incorporated, then add cream and Old Bay and stir to combine.
  • Gently fold in shrimp and smoked salmon and heat through, returning to SAUTE mode as needed.
  • Serve hot with cracked pepper, oyster crackers or crusty bread.
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