Instant Pot Seafood Comfort Food Chowder Weeknight

Instant Pot Cod Chowder

Name: Instant Pot Cod Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Unsalted butter; 1 medium Yellow onion, finely diced; 2 stalks Celery stalks, diced; 3 cloves Garlic cloves, minced; 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes; 3 cups Low-sodium fish stock (or seafood/fish broth); 1 tsp Kosher salt & freshly ground black pepper; 1.25 lb Fresh cod fillets, skin removed and cut into 2-inch pieces; 1 cup Half-and-half (or milk + cream mix); 2 tbsp Cornstarch (for slurry)

A quick, comforting seafood chowder made in the Instant Pot with tender cod, creamy potatoes, and a light, savory broth. Ready in about 35 minutes, it’s an easy weeknight dinner that tastes like a slow-simmered soup.

0.0(0 reviews)

Prep: 15m · Cook: 20m · Total35 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This chowder gives you rich, flaky cod and silky potatoes without an all-day simmer — perfect for cozy weeknights or a simple dinner when you want something special. Home cooks will love how the Instant Pot concentrates flavor while saving time."

Instant Pot Cod Chowder

This Instant Pot Cod Chowder is built around a simple, reliable idea: let the potatoes do the heavy lifting. By pressure-cooking Yukon Golds until tender and mashing about a third of them right in the pot, you get immediate body and a silken mouthfeel without relying on a heavy roux or long simmer. The cod is introduced only at the end so it retains a delicate, flaky texture; the result is a chowder that tastes like it simmered all afternoon but comes together in under 40 minutes.

Flavor-wise this version leans bright and savory rather than overly creamy — fish stock provides a lean, marine backbone while half-and-half gives just enough richness to feel indulgent without masking the sea-sweetness of the cod. It’s ideal for weeknights when you want something comforting but not fussy: quick to make, easy to scale, and forgiving if your timing isn’t perfect. Home cooks who like control over texture and seasoning will appreciate the mash-and-finish method, and seafood lovers will enjoy how the cod’s clean flavor is showcased rather than buried.

Plan your timing

Enter your target meal time:

6:19 pm–6:25 pm→Sauté aromatics

6:25 pm–6:31 pm→Add potatoes and stock, pressure cook

6:31 pm–6:37 pm→Quick-release and mash slightly

6:37 pm–6:43 pm→Add cod and cream, finish gently

6:43 pm–6:49 pm→Thicken with cornstarch slurry

6:49 pm–6:55 pm→Serve and enjoy

Ingredients

Yield

Instructions

Sauté aromatics

Set the Instant Pot to Sauté (medium), add the butter and let it melt. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Stir in the minced garlic and cook for 30–45 seconds until fragrant.

For this step

2 tbspUnsalted butter
1 mediumYellow onion, finely diced
2 stalksCelery stalks, diced
3 clovesGarlic cloves, minced

Add potatoes and stock, pressure cook

Add the cubed Yukon Gold potatoes to the pot, pour in the fish stock, and season with kosher salt and freshly ground black pepper. Scrape the bottom to deglaze, close and lock the lid, set the valve to Sealing, and pressure cook on High (Manual) for 5 minutes.

For this step

1.5 lbYukon Gold potatoes, peeled and cut into 1-inch cubes
3 cupsLow-sodium fish stock (or seafood/fish broth)
1 tspKosher salt & freshly ground black pepper

Quick-release and mash slightly

Perform a quick release carefully once the cook time is finished, then open the lid. Use a potato masher or the back of a spoon to mash about one-third of the potatoes right in the pot — this creates natural thickness and body for the chowder.

Add cod and cream, finish gently

Switch the Instant Pot to Sauté (low/medium) with the lid off and stir in the half-and-half, then nestle the cod pieces into the liquid. Simmer gently for 3–4 minutes, stirring occasionally, until the cod is opaque and flakes easily. Taste and adjust seasoning as needed.

For this step

1.25 lbFresh cod fillets, skin removed and cut into 2-inch pieces
1 cupHalf-and-half (or milk + cream mix)

Thicken with cornstarch slurry

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to make a smooth slurry. Stir the slurry into the simmering chowder and continue to cook for 1–2 minutes until the broth thickens to a creamy consistency.

For this step

2 tbspCornstarch (for slurry)

Serve and enjoy

Turn off the Instant Pot and let the chowder sit a minute to settle. Ladle into bowls and serve hot — optional garnishes like chopped parsley or crispy bacon are nice additions, though not required.

Tips from the kitchen

Deglaze Thoroughly

After adding the stock, scrape the bottom with a wooden spoon to lift any fond; this prevents a burn notice and adds mellow flavor to the broth.

Mash Part of Potatoes

Mashing about one-third of the potatoes creates natural thickness without flour; leave some cubes intact for textural contrast.

Add Cod Last

Nestle the cod into the simmering liquid and cook gently only until opaque, about 3–4 minutes, to avoid dry, stringy fish.

Temper the Dairy

Stir a little hot broth into the half-and-half before adding it to the pot to reduce the risk of curdling and keep the texture silky.

Make Smooth Slurry

Whisk cornstarch with cold water until lump-free and stir it in at a low simmer, then cook 1–2 minutes to reach full thickening power.

Variations & substitutions

Haddock or Pollock Swap

Use haddock or pollock in place of cod for a similar texture and flavor profile; these stand up well to gentle simmering.

Clam-and-Cod Mix

Stir in 8–10 clams (steamed separately until they open) with the cod for a brinier, New England-style chowder boost.

Dairy-Free Option

Replace half-and-half with full-fat canned coconut milk or a cashew cream to maintain richness while keeping the soup dairy-free.

Smoky Bacon Addition

Render 3–4 strips of bacon first, sauté the aromatics in the bacon fat, and crumble some on top for smokiness and crunch.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; the potatoes will continue to thicken the broth. Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the chowder and stirring frequently to prevent sticking. For longer storage, freeze in a shallow container for up to 2 months, noting that dairy can separate slightly—reheat slowly and whisk to reincorporate.

What to serve with it

Ladle into warmed bowls and finish with chopped parsley or chives and a grind of black pepper; crispy bacon or a squeeze of lemon brightens the bowl. Serve alongside an acid-forward salad (think shaved fennel with lemon vinaigrette) and crusty bread or buttered soda bread for soaking up the broth. A crisp, unoaked white wine like Muscadet or a light Pilsner pairs well with the delicate fish flavors.

Frequently asked questions

Can I use frozen cod fillets?

You can, but thaw them first for even cooking and to avoid diluting the broth; if you must add frozen fish, increase the simmer time and check for doneness frequently to avoid overcooking.

Why mash some of the potatoes?

Mashing about a third of the potatoes releases starch that naturally thickens the chowder and gives a creamier texture without extra flour or fat.

Can I pressure cook the cod with the potatoes?

It’s not recommended because the cod will overcook and become dry under pressure; adding it after the potatoes are cooked preserves a tender, flaky texture.

My chowder split when I added the dairy—what went wrong?

High heat can cause dairy to separate; avoid boiling after adding half-and-half, temper the dairy with hot broth first, and simmer gently to keep the sauce smooth.

Is cornstarch necessary to thicken?

The mashed potatoes provide substantial body, but the cornstarch slurry gives a glossy, clingy finish; you can reduce or omit it if you prefer a looser, stew-like chowder.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Sauté aromatics

Unsalted butter2 tbsp
Yellow onion, finely diced1 medium
Celery stalks, diced2 stalks
Garlic cloves, minced3 cloves

Step 2: Add potatoes and stock, pressure cook

Yukon Gold potatoes, peeled and cut into 1-inch cubes1.5 lb
Low-sodium fish stock (or seafood/fish broth)3 cups
Kosher salt & freshly ground black pepper1 tsp

Step 4: Add cod and cream, finish gently

Fresh cod fillets, skin removed and cut into 2-inch pieces1.25 lb
Half-and-half (or milk + cream mix)1 cup

Step 5: Thicken with cornstarch slurry

Cornstarch (for slurry)2 tbsp

Nutrition Facts

Per serving: about 1 cup

Calories750

Total Fat38.6g

Saturated Fat14.8g

Trans Fat0.7g

Polyunsaturated Fat5.2g

Monounsaturated Fat2.3g

Total Carbohydrates52.2g

Dietary Fiber5g

Total Sugars3.5g

Protein51.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.