# Instant Pot Cod Chowder > 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. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-cod-chowder ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Sauté aromatics - 2 tbsp Unsalted butter - 1 medium Yellow onion, finely diced - 2 stalks Celery stalks, diced - 3 cloves Garlic cloves, minced ### Add potatoes and stock, pressure cook - 1 1/2 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 ### Add cod and cream, finish gently - 1 1/4 lb Fresh cod fillets, skin removed and cut into 2-inch pieces - 1 cup Half-and-half (or milk + cream mix) ### Thicken with cornstarch slurry - 2 tbsp Cornstarch (for slurry) ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 750 kcal - Protein: 51.2 g - Carbohydrates: 52.3 g - Fat: 38.6 g - Saturated Fat: 14.8 g - Trans Fat: 0.7 g - Fiber: 5 g - Sugar: 3.5 g - Added Sugars: 0 g - Cholesterol: 180 mg - Sodium: 1804 mg - Potassium: 1380 mg - Calcium: 199 mg - Iron: 3.2 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Instant Pot Beef Chili](https://www.topshelf.recipes/recipes/instant-pot-beef-chili) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)