Craving a bowl of pure comfort that’s both hearty and quick to make? Look no further! This Instant Pot Cod Chowder with Bacon is your answer to a chilly evening or a busy weeknight. We’re talking tender flakes of cod, savory bacon, and a rich, creamy broth that comes together in under 30 minutes. Forget slaving over the stove; this one-pot wonder delivers all the classic chowder flavor you love with minimal effort. Get ready to cozy up with your new favorite soup!
Ingredients
• For the Chowder
• 1 lb / 450 g cod fillets, cut into 1-inch chunks
• 5 slices bacon, chopped
• 3 tbsp / 42 g butter
• ½ cup / 80 g onions, finely chopped
• 1 cup / 90 g button mushrooms, sliced
• 2 cups / 200 g cauliflower, cut into florets
• 3 cups / 720 ml fish stock
• 1 cup / 240 ml full-fat milk
• ¼ cup / 60 ml heavy cream
• ¼ cup / 60 ml fish sauce
• Spices
• 1 tsp / 5 g salt
• ½ tsp / 1 g black pepper, freshly ground
• 1 tsp / 1 g dried basil
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.2. Melt the butter in the pot with the bacon fat. Add the chopped onions and sliced mushrooms, and sauté for 4-5 minutes until softened and fragrant.3. Pour in the fish stock to deglaze the pot, scraping up any browned bits from the bottom. Add the cauliflower florets, cod chunks, salt, pepper, and dried basil. Stir gently to combine.4. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 8 minutes on high pressure.5. Once the cooking time is complete, perform a quick pressure release by carefully moving the steam release handle to the ‘Venting’ position.6. Once the pin has dropped, carefully open the lid. Stir in the full-fat milk, heavy cream, and fish sauce. Let the chowder sit for a minute to allow the flavors to meld.7. Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon and freshly chopped parsley before serving.
Nutritional Information
• Per Serving: Calories 333 | Total Fats 20.7g | Net Carbs: 5.6g | Protein: 30.1g | Fiber: 1.4g
Pro Tips
• For a firmer texture, you can use other white fish like haddock or pollock. If using frozen cod, ensure it’s fully thawed before cooking.
• For an even thicker chowder, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it in after pressure cooking while the pot is on ‘Sauté’ until thickened.
• Elevate the flavor by garnishing with fresh chives or a squeeze of lemon juice just before serving to brighten up the rich flavors.
FAQ
Q: Can I use frozen cod for this Instant Pot chowder
A: Yes, you can use frozen cod. However, for the best results and to ensure even cooking, make sure the fish is completely thawed before you add it to the Instant Pot.
Q: How do I make this chowder thicker
A: For a thicker chowder, you can create a cornstarch slurry. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the chowder until it thickens to your liking.
Q: What other types of fish work in this chowder
A: This chowder is versatile. For a firmer texture, you can substitute cod with other white fish such as haddock or pollock.
Q: Is this cod chowder keto-friendly
A: Yes, this recipe is designed to be low-carb and keto-friendly. It uses cauliflower instead of traditional potatoes and contains only 5.6g of net carbs per serving, making it a great option for a keto diet.
