Instant Pot Halibut Chowder

Wild Alaskan Halibut

Instant Pot Halibut Chowder

Creamy, chunky halibut chowder with potatoes, corn, and dill

This Instant Pot halibut chowder is pure comfort in a bowl. Thick chunks of wild Alaskan halibut swim in a velvety broth alongside tender potatoes, sweet corn, and fragrant dill. The Instant Pot does the heavy lifting, pressure-cooking the base to creamy perfection while the halibut is gently simmered at the end to stay in big, satisfying pieces. It's a crowd-pleasing soup that makes enough for the whole family with leftovers to spare.

Ingredients

• 1.5 lbs wild Alaskan halibut, cut into 1.5-inch chunks
• 2 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 3 medium Yukon Gold potatoes, cubed (1/2 inch)
• 1 cup frozen corn kernels
• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream (or full-fat coconut milk for DF)
• 2 tablespoons fresh dill, chopped
• 1 bay leaf
• Salt and white pepper to taste
• Oyster crackers or crusty bread for serving

Instructions

1. Sauté aromatics: Set Instant Pot to Sauté mode. Melt butter and cook onion, celery, and carrot for 3-4 minutes until softened.
2. Add the base: Stir in potatoes, corn, stock, and bay leaf. Season with salt and white pepper.
3. Pressure cook: Lock the lid, set valve to sealing, and cook on High Pressure for 5 minutes. Allow a quick release when done.
4. Thicken: Remove bay leaf. Use a potato masher to lightly mash some of the potatoes to naturally thicken the chowder while leaving chunks.
5. Add halibut and cream: Switch to Sauté mode on low. Stir in heavy cream, then gently add halibut chunks. Simmer for 3-4 minutes until the halibut is opaque and cooked through. Avoid stirring aggressively to keep chunks intact.
6. Finish and serve: Stir in fresh dill, taste and adjust seasoning. Ladle into bowls and serve with oyster crackers or warm bread.