Smoked Salmon Chowder


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion
  • ½ cup celery
  • 1 jar (14 oz) chopped tomatoes
  • 1 clove garlic
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp fish seasoning or dill
  • 2 ½ cups vegetable broth
  • 1 lb potatoes
  • 1 cup corn
  • 2 tsp Capers
  • 2 bay leaves
  • 3 oz cream cheese
  • ½ lb hot-smoked salmon
  • 1 cup cream
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 15 Minutes. Add the olive oil and butter; once it is hot add the onion together with the celery; stir occasionally while cooking for 3 to 4 Minutes or until soft. Add the tomato cubes together with the garlic and the seasoning; cook for a couple of minutes. Incorporate the vegetable broth, potatoes, corn, capers and bay leaf, stir until blended and then press Cancel.
  • Add the cubes of cream cheese, distributing them on top without mixing.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 6 Minutes.
  • When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Stir to integrate the cream cheese, then add the pieces of salmon and the cream.
  • If needed, press Saute to heat. Serve the soup hot.
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