Creamy Fish Chowder

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 people


  • 1 onion chopped
  • 3-8 bacon rashers cut in small pieces
  • 675 g not floury potatoes cut in small chunks
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 L of fish stock
  • 300 ml double cream or full fat milk
  • 475 g white fish cut in small pieces


  • Press Sauté and fry the bacon until fat is rendered.
  • Add onion and potatoes for a couple of minutes, don't let them brown.
  • Deglaze thoroughly with a little of the stock.
  • Press cancel.
  • Add the fish stock.
  • Place lid on pot, set to sealing if using Duo.
  • Select Pressure cook, adjust to 5 minutes and high pressure.
  • QPR.
  • Add the fish and herbs, stir well and replace the lid and leave for a few minutes on keep warm for fish to cook through.
  • When the fish is cooked through, pour in the cream/milk and check your seasoning.


Serve with fresh bread. If making bread did you know it can be proved in the Instant Pot on the low yogurt setting