Pressure Cooker Seafood Corn Chowder, a cross between chowder and gumbo with New England flavors make for an unforgettable meal.
Soup, Stews, Gumbos and Chowders give me such a warm and cozy good feeling.I could eat them all year long, with a nice crusty Country Sourdough Bread. The Instant Pot, Mealthy MultiPot or Pressure Cooker allows an all day tasting Chowder in just a few minutes.
In the Winter months when it is cold outside, I want a warm bowl of juicy goodness. Cold for me is 70 and under. Pair that with a good crusty bread and I’m done! Don’t laugh.
Oh my gosh, oh my gosh, oh my gosh, you are saying. Look at all those ingredients. Take a look at the recipe down below and I bet you have every single spice in your spice pantry. If you like Old Bay, you will love this recipe! If you have already made up a batch of my Homemade Old Bay Seasoning Recipe, just use about 2 Tablespoons in your Chowder.
If there are some vegetables that you don’t care for, just leave them out and/or add something you like. The potatoes give this Pressure Cooker Seafood Corn Chowder a natural thickness, so that at the end, you don’t need to worry about adding a thickener.
Have all your vegetables prepped prior to starting. Peel and chop the carrots into 1-2 inch pieces. Trim the green beans and cut them in half. Cut the bottoms off the mushrooms and slice the mushrooms in half. I prefer Crimini Mushrooms over the plain White Button Mushrooms. Potatoes will turn green, so, after cutting them into cubes. place them in a Bowl of water, to keep them fresh.
Make sure to allow your Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot to fully heat, so that your pot will essentially become non stick. After it is fully heated, then add your butter and Sauté the Onions and Garlic for about three minutes, or until you see a bit of caramelization.
Another soup-is recipe, which eats like a meal is my Instant Pot Low Carb New Orleans Jambalaya. Loaded with andouille, shrimp and chicken, this authentic Cajun recipe will be a favorite.
Don’t worry about the bits stuck to the bottom. They will become unstuck shortly. Allowing the pot to fully heat, will allow the bits to release easily upon deglazing.
Whether you use fresh or frozen Homemade Bone Broth, Bouillon or a boxed Broth/Stock, pour some into the pot and deglaze your pot to remove any brown bits that have stuck to the bottom. You want to make sure the bottom of the pot is free from debris, so use a spatula to scrape it well.
Add in the rest of the broth, all the vegetables. I love the taste of the Sherry added to this Chowder. Just add a splash, or more if you like. I like to squeeze in half of the lemon now and the rest after serving the Chowder.
You will notice that the potatoes have broken down quite bit, which is good. Rather than using Potato Starch at the end to thicken up the Chowder, or is it a Stew? Hmmmm. Hehehehe… Rather than using Potato Starch, I decided to add some potatoes to act as the thickening agent and add a great taste. I considered calling this “Gumbo,” but was set straight by members of my This Old Gal. 😉
After your Natural Pressure Release, turn off your Pressure Cooker and hit the Sauté or Browning button. If your Pressure Cooker does not have a Sauté feature, just push any button, so that your pot will heat up a bit, more than it would on just the Keep Warm function.
Add in Scallops, Shrimp (tails on or off), Crab (oh, that would be really good), a Hearty Fish like Mahi Mahi, Orange Roughy, Cod, etc. The heat in the pot will cook the Seafood quickly. Mix it through to cook.
The tails of the shrimp will add some good flavor, so if you don’t mind removing them after cooking, then leave them on for the extra flavor.
In just a few minutes, everything is perfectly cooked. Here is another place where you can decide you own fate. I am not a big creamy soup person. If you are, add more than I recommend in the recipe. I only used 1/2 cup in this whole pot of Chowder. To me, it was perfect. Others might like more.
I also loved it without any cream at all. Before adding the cream, taste and adjust seasonings. The base should taste a little too strong at this point. The cream will lessen and calm the heavy seasoning, so over season if you are going to add more cream than the 1/2 cup.
Here you can see a piece of cod peeking out. If you want to use all Shellfish, that is fine. That is how I like it best! Grab some Homemade Yogurt Whey Crusty Bread and toast, or try this with my Parmesan Garlic Crostini.
More Instant Pot Seafood Recipes to Make:
- Instant Pot Dijon Shrimp Linguine + Video!
- Instant Pot Salmon with Rice Pilaf + Video!
- Instant Pot Bagels Lox and Cream Cheese Pasta + Video!
- Pressure Cooker Low Carb Manhattan Clam Chowder Soup
For another delicious soup recipe, check out my Pressure Cooker Olive Garden Zuppa Toscana.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- Ball 4 oz Mason Jars
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Pressure Cooker Seafood ChowderPrint Pin Rate
- 1 pound Shrimp Scallops, Fish, Crab
- 4 Tablespoons Butter
- 1 cup Yellow/Brown Onion chopped
- 3 cloves Fresh Garlic minced
- 2 cups Corn Kernels
- 2 cups Carrots chopped into 1.5 inch chunks
- 8 ounces Cremini Mushrooms cut in half
- 2 cups String Beans cut in half
- 1 pound Potatoes peeled and cubed
- 32 ounces Chicken Stock/Broth
- 1/4 cup Dry Sherry Wine
- 1 Fresh Lemon
- 1/2 cup Heavy Whipping Cream
- 2 1/2 teaspoons Ground Celery Seed
- 2 1/2 teaspoons Dry/Ground Mustard Seed
- 1/4 + 1/8 teaspoon Ground Allspice
- 2 teaspoon Dried Parsley Flakes
- 1/8 +1/16 teaspoon Ground Cardamom
- 1/8 +1/16 teaspoon Ground Cinnamon
- 3/4 teaspoon Paprika
- 3/8 teaspoon Ground Ginger
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 1/2 teaspoons Sea Salt
- 1/8 teaspoon Ground White Pepper
- 1/8 teaspoon Crushed Red Pepper Flakes or to taste
- 2 whole Bay Leaves
- Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
- Toss in butter, onions and garlic and Sauté for 3 minutes, or until onions begin to slightly brown.
- Turn off heat. Add 1/2 cup of broth to pot and deglaze. Add vegetables and all seasonings. Add Sherry and squeeze in 1/2 lemon. Pour in the rest of the broth.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 7 minutes. When Beep sounds, allow a full Natural Pressure Release (about 15 minutes).
- Select Sauté or Browning and add Shrimp or Scallops and/or Fish. Stir in to hot broth until fully cooked..
- Add Cream and heat through.