This easy Instant Pot Salmon Chowder is a creamy, flavor-packed soup your whole family will love. This one-pot meal is the perfect blend of salmon, veggies, and a rich, creamy broth, all brought together with the magic of an Instant Pot.
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I am a HUGE seafood lover, and salmon is one of my favorite fish. Not only is it nutritious and delicious, it tastes amazing!
If you want to cook more seafood in the pressure cooker, make Instant Pot Crab Boil next!
You also might want to check out Baked Salmon with Asparagus and Potatoes in Foil or more Seafood Recipes for more of my favorite salmon recipes.
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Ingredients & Substitutions
All you need to make this creamy chowder are the following ingredients:
- Salmon. I used leftover Electric Smoker Salmon, but you could also use leftover Pellet Grill Salmon, Traeger Salmon, or Air Fryer Frozen Salmon. If you want to use fresh salmon, saute skinless salmon in olive oil or butter over medium-high heat for 5 minutes per side first. If you want to use canned pink salmon, drain it well before using.
- Potatoes. Use any kind of potatoes. I used red potatoes, but you can even use baby potatoes cut in half.
- Carrots and celery. These are must-have veggies to use in any soup.
- Onion and garlic. Fresh garlic and onion will give you the best flavor, but you could also use onion or garlic powder.
- Broth. I used no salt added chicken stock, but you could also use vegetable broth or fish stock.
- Corn. Use leftover Pellet Smoked Corn on the Cob or a can of corn niblets.
- Seasoning. Thyme, dill, salt, and black pepper flavor this corn chowder.
- Cream and cornstarch. A slurry made with heavy cream and cornstarch give the soup a thick and creamy base. Half-and-half or evaporated milk could also be used.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How To Make Instant Pot Salmon Chowder
Step 1: Add butter or olive oil to your Instant Pot and turn it to the 'Saute' mode. Saute onion, garlic, carrots, and celery for about 3 minutes until the onion becomes translucent.
Step 2: Deglaze the pot by adding the chicken broth, scraping off any browned bits on the bottom.
Step 3: Add the diced potatoes, thyme, dill, salt, and black pepper. Give it a good stir, close the lid, and set the valve to 'Sealing.' Cook on high pressure for 5 minutes.
Step 4: Once the cooking time is up, do a quick release and remove the lid.
Step 5: Break salmon into bite-sized pieces and add it to the pot with the corn. Mix cornstarch with the cream and add. Stir everything well. Close the lid and let it sit for 5 minutes. The residual heat will heat the ingredients and thicken the soup.
Step 6: Ladle the chowder into bowls and garnish with fresh dill, parsley, or green onions.
Variations
- Dairy-Free. Replace the heavy cream with coconut milk.
- Different Protein. Replace salmon with cod, Air Fryer Tilapia, haddock, Pellet Grill Smoked Shrimp, or Air Fryer Shrimp.
- Extra veggies: Add mushrooms, zucchini, bell peppers, and spinach for a hearty chowder.
- Bacon. Add some cooked slices of bacon to the chowder for even more flavor. (I love my Air Fryer Bacon - no splatter).
- Spicy. Add a shot of hot sauce or red pepper flakes to add a bit of heat.
Storage
Refrigerator: Transfer the cooled chowder to an airtight container and store it in the refrigerator for up to 3 days.
Reheating: Warm soup on the stove over medium heat, stirring occasionally. If the chowder is too thick, add a little bit of milk or broth.
Expert Cooking Tips
- Cut the potatoes into equal sizes so they cook evenly.
- Ensure that the salmon skin is removed.
- Pair your seafood chowder with a simple green salad and a Homemade Biscuit With No Milk, crusty bread, or oyster crackers for a complete meal.
Recipe FAQs
Yes, you can make it in a regular pot or Dutch oven. The cooking process will be similar, but the cooking time might be slightly longer. Simmer until the vegetables are tender and the salmon is heated through.
Yes, you can use canned salmon. Just make sure to drain it well before adding.
Apart from salmon, you can add shrimp, crab meat, or even chunks of chicken for additional protein.
More Easy Instant Pot Recipes You'll Love
If you like this Easy Instant Pot Salmon Chowder recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!
Printable Recipe
Easy Instant Pot Salmon Chowder
Equipment
- Instant Pot (Pressure Cooker)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery
- 4 cups chicken broth
- 2 cups potatoes diced
- ½ teaspoon dried thyme leaves
- 1 teaspoon dried dill
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound leftover salmon, skinless cut into bite-sized pieces
- 1 cup canned corn drained
- 1 cup heavy cream
- 2 tablespoons cornstarch
Instructions
- Saute Vegetables: Add olive oil to the Instant Pot and set to the 'Saute' mode. Add garlic, carrots, and celery. Saute for about 3 minutes until the onions are translucent.
- Deglaze the Pot: Add the chicken broth to the pot, scraping off any bits from the bottom of the pot.
- Add the Remaining Ingredients: Add potatoes, thyme, dill, salt, and pepper. Give it a good stir, close the lid, and set the valve to 'Sealing.' Cook on high pressure for 5 minutes.
- Quick Release: Once the cooking time is up, do a quick release of pressure and remove the lid.
- Add Salmon and Corn: Add the salmon and corn. Make a slurry by mixing the cornstarch with the cream and add it to the pot. Stir everything well. Close the lid and let it sit for 5 minutes. The residual heat will heat the ingredients and thicken the soup.
- Serve: Ladle the chowder into bowls and garnish with fresh dill or parsley.
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Notes
- Leftover smoked salmon will give you the best flavor.
- Have the corn, salmon, and cornstarch slurry ready when you lift the lid. You don't want to lose too much heat! Add the ingredients and secure the lid as quickly as you can to trap the heat.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
kjs says
First, thank you for all of your recipes and assistance, it's greatly appreciated. As to this recipe there are a couple of steps left out if you don't cook a lot, and only follow directions. Making the slurry and when to add it was in the note section, if I read this correctly.
Jeri Walker says
Oh no, your right! Thank you for letting me know! I have amended the recipe to include instructions how to make the slurry and when to add it!
Felicia says
turned out pretty good. I second the previous comment: not having any real instructions in the final recipe on how to make the slurry resulted in a rather watery soup. enelded up boiling it for about 5 minutes prior to cooling/packing for storage.
also, could have just cut up the fresh salmon and put it in the pot prior to cooking rather than sauteeing it.
Also, I used frozen mixed veggies instead of canned corn and added it with the potatoes.