Instant Pot Shrimp Chowder Low Carb And Thm Food

SHRIMP & CORN CHOWDER

Steps:

• Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
• Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.
• Then add tomatoes and corn. Top with chicken stock and old bay.
• Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
• When cooking process is done quick release the steam. Stir in cream and shrimp.
• Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.

INSTANT POT SHRIMP CHOWDER || LOW CARB AND THM

Steps:

• Using a 6 quart or larger Instant Pot is recommended for this recipe.
• With the pressure cooker on the "Saute" function add the butter and melt. Once melted add in the garlic and cook for 1 minute stirring constantly.
• Add in the frozen Seasoning Blend, which is a mixture of celery, onions, and peppers.
• Add in the radishes and cauliflower and all the seasonings. Stir the ingredients and combine with seasoning.
• Pour the seafood stock over the ingredients, taking care not to go past the fill line in the pressure cooker.
• Switch the Instant Pot to Manuel and set the timer for 5 minute. Next place the lid on the pot and turn the pressure valve to sealed.
• After the timer has stopped preform a quick release before opening the lid carefully.
• Add the cleaned and peeled shrimp to the chowder and switch the Instant Pot to Saute again. The shrimp will cook really quickly in the hot chowder.
• Sprinkle in the Glucomannan while whisking the chowder. This will help to thicken the chowder. Note: This will not e as thick as most traditional chowders.
• Once the shrimp have been in the chowder for about 3 minutes add in the softened cream cheese and stir until it dissolves. The shrimp will be fully cooked in about 5 minutes.
• Lastly add in the heavy whipping cream and serve. Do not let the chowder boil once the cream has been added.

INSTANT POT® SEAFOOD CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
• Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Turn the Saute feature on 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.