Instant Pot Fish and Potato Chowder - Dump and Go Dinner
This freezer meal recipe for a comforting Fish and Potato Chowder is based on a contribution by Sherry for Breast Cancer Awareness month in honor of her mother Wilma. Enjoy this Instant Pot variation of her tasty and well-loved soup around your dinner table soon.
Ingredients
- 1 ⅓ cups Water #1
- ⅔ pounds Tilapia
- 1 cup peel and dice Yukon Gold Potato
- ½ cups dice Celery
- ¾ cups dice Onion
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Garlic Powder
- ⅔ cups Chicken Broth/Stock
- 2 tablespoons cook and dice Bacon
- 1 ⅓ cups Milk
- ⅓ cups Potatoes, Instant
- ⅔ tablespoons Butter
- ⅔ cups Water #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide water #1, fish, potatoes, celery, onions, salt, pepper, garlic powder, chicken broth, bacon and milk among indicated number of freezer containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add both water #1 and #2, fish, potatoes, celery, onions, salt, pepper, garlic powder, chicken broth, bacon and milk to the inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Turn on saute and add potato flakes and butter for 5 minutes or until thickened.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 237
- Total Fat
- 8g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 55mg
- Sodium
- 343mg
- Total Carbohydrates
- 20g
- Fiber
- 2g
- Sugar
- 5g
- Protein
- 21g
- WW Freestyle
- 6
16 Comments
Join the discussionHi! Is there a substitute for potato flakes at the end if that’s not something I usually have on hand?
Thanks!
They’re used a thickener for this recipe so you might try arrowroot or cornstarch if you prefer and have either of those on hand.
You can also mash some of the potatoes and add them back in to thicken it.
Absolutely!
Could you use coconut milk do you think? I’m lactose intolerant.
Thanks!
We have not tried this recipe with coconut milk, but don’t see why you couldn’t try this. It may change the consistency a bit but should still work. If you decide to adapt the recipe, please report back and let us know how it turns out!
Natrel makes a wonderful lactose free milk. I would use it instead. We do all the time.
Awesome suggestion, thanks Peter!
Or “cauliflower cream.”
I used potato starch to thicken it up after using a potato masher to mash some of the potatoes up. It worked perfectly. Our goat milk from the farm worked perfectly in this and leftover corn was a nice addition.
Should the tilapia be in pieces? I was thinking about using a couple of already-frozen fillets and don’t want to thaw and refreeze.
Hi Katie – You do not need to cut the tilapia in pieces so you should be good to use frozen fillets.
Doesn’t the milk curdle when you add it all in at once instead of waiting to add it after it’s depressurized?
We haven’t had an issue with this or complaints but the Instant Pot technology is constantly changing. We’ve found that the newer models run hotter than the older models (thus more burn notices). So if you’ve had an issue with this in the past – go ahead and add it once it has depressurized. It isn’t going to change the end result by doing so. Thanks!
Do the potatoes go into the freezer raw? Don’t they get black and mushy?
Hi Leah, there is enough liquid in this recipe to cover to the potatoes to prevent them from getting back. The texture does change a bit in the freezing process but most people do not find this to be off-putting.