Pacific-Style Smoked Salmon Chowder


  • 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
  • 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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