Instant Pot Fish and Potato Chowder - Lunch Version
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 that you can pack up for an easy weekday lunch.
Ingredients
- 2 cups Water
- 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
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?
- **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.**
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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.
- Thaw: In fridge
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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 water, 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.