Ingredients

• 4 slices bacon , cut into 1-inch pieces
• 5 cloves garlic , minced
• 1 medium onion , diced
• 3 stalks celery , thinly sliced
• 1 medium carrot , diced
• 4 medium russet potatoes , peeled and cubed
• 1 , 14 ounce
• 2 cups vegetable broth
• 6 , 4 ounce
• 1 cup uncooked medium shrimp , peeled and deveined
• 1 cup sea scallops
• 1 tablespoon chopped fresh thyme
• 1 pinch red pepper flakes , or to taste
• ground black pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup milk

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and brown for 5 to 7 minutes. Add garlic and sauté for 30 seconds. Add onion, then stir in celery and carrot. Cook for 1 to 2 minutes, stirring occasionally. Turn off.
2. 2 Layer potatoes on top of vegetable mixture, then corn. Pour in vegetable broth. Place haddock on top, followed by shrimp and scallops. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Select the Sauté function and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

Nutrition per serving