This easy Instant Pot Salmon Chowder is a creamy, flavor-packed soup the whole family will enjoy. It’s a one-pot meal that marries tender salmon and vegetables with a rich, velvety broth, all made quickly in the Instant Pot.
Salmon is one of my favorite seafoods—flavorful, versatile, and nutritious. This chowder works wonderfully with leftover cooked or smoked salmon, but it’s also great with fresh or canned salmon if that’s what you have on hand.
Ingredients & Substitutions
Here’s what you need to make this creamy chowder, along with simple swap ideas:
- Salmon – Leftover smoked or roasted salmon is ideal. For fresh salmon, remove skin and pan-sear for a few minutes per side before adding. Canned salmon works too—drain it well.
- Potatoes – Any variety will do. Red or Yukon Gold are great for chowder; baby potatoes can be halved.
- Carrots & Celery – Classic chowder vegetables that add texture and flavor.
- Onion & Garlic – Use fresh for the best taste; powdered versions can be substituted in a pinch.
- Broth – Low-sodium chicken broth, vegetable broth, or fish stock all work.
- Corn – Fresh, frozen, or canned corn adds sweetness and body.
- Seasoning – Thyme, dill, salt, and black pepper flavor the chowder; adjust to taste.
- Cream & Cornstarch – A slurry of heavy cream and cornstarch thickens the chowder. Half-and-half or evaporated milk can be used for a lighter finish; coconut milk works for a dairy-free version.
See the printable recipe card at the end of the post for exact amounts and full directions.
How To Make Instant Pot Salmon Chowder
Step 1: Set the Instant Pot to Sauté and heat butter or olive oil. Add chopped onion, garlic, carrots, and celery and cook about 3 minutes until the onion becomes translucent.
Step 2: Pour in the broth to deglaze the pot, scraping up any browned bits from the bottom.
Step 3: Add diced potatoes, thyme, dill, salt, and pepper. Stir, secure the lid, set the valve to Sealing, and cook on high pressure for 5 minutes.
Step 4: Perform a quick release of pressure and remove the lid.
Step 5: Break the salmon into bite-sized pieces and add it with the corn. Mix cornstarch into the cream to make a slurry, pour it into the pot, and stir to combine. Close the lid and let the pot sit for about 5 minutes—the residual heat will warm the salmon and thicken the chowder.
Step 6: Serve the chowder in bowls and garnish with fresh dill, parsley, or sliced green onions.
Variations
- Dairy-Free – Substitute coconut milk for heavy cream.
- Other Proteins – Swap salmon for cod, haddock, shrimp, or chicken.
- Extra Veggies – Add mushrooms, zucchini, bell pepper, or spinach to bulk up the chowder.
- Bacon – Stir in cooked bacon pieces for a smoky touch.
- Spicy – Add red pepper flakes or a dash of hot sauce for heat.
Storage
Refrigerator: Store cooled chowder in an airtight container for up to 3 days.
Reheating: Gently reheat on the stove over medium heat, stirring occasionally. If it thickens too much, thin with a splash of milk or broth.
Expert Cooking Tips
- Cut potatoes uniformly so they cook evenly.
- Remove salmon skin before adding to the chowder.
- Have the corn, salmon, and cream slurry ready before opening the Instant Pot so you can add them quickly and retain heat.
Recipe FAQs
Yes. In a large pot or Dutch oven, sauté the vegetables, add broth and potatoes, simmer until tender, then finish with salmon, corn, and the cream-cornstarch slurry until heated through and thickened.
Yes. Drain canned salmon well and add it near the end so it warms through without becoming overcooked.
Add extra seafood such as shrimp or crab, or stir in cooked chicken to boost protein.
Printable Recipe
Easy Instant Pot Salmon Chowder
Equipment
- Instant Pot (or large pot/Dutch oven)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups chicken broth (or vegetable/fish broth)
- 2 cups potatoes, diced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried dill
- 3/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 pound cooked, skinless salmon, cut into bite-sized pieces
- 1 cup corn (canned, frozen, or fresh)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons cornstarch
Instructions
- Saute Vegetables — Set the Instant Pot to Sauté. Heat olive oil and cook onion, garlic, carrots, and celery about 3 minutes until the onion is translucent.
- Deglaze — Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
- Cook Potatoes — Add potatoes, thyme, dill, salt, and pepper. Close the lid, set the valve to Sealing, and cook on high pressure for 5 minutes.
- Quick Release — Perform a quick release and remove the lid.
- Add Salmon & Corn — Add salmon and corn. Whisk cornstarch into the cream to make a slurry, then stir it into the pot. Close the lid and let sit for 5 minutes to thicken and warm the salmon.
- Serve — Ladle into bowls and garnish with fresh dill, parsley, or green onions.
Notes
- Leftover smoked salmon gives the best flavor, but fresh or canned salmon also work.
- Have the corn, salmon, and cream-cornstarch slurry ready before opening the lid so you can add them quickly and retain heat.
Nutrition (approx.)
Calories: 397 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 25 g