Step 1

Remove the skin from fresh wild caught Salmon fillet with the help of a sharp kitchen knife. Wash the fillet well, pat dry with the help of a kitchen towel and dice chunly pieces about 1" long.

Step 2

Sprinkle 1/2 tsp all-purpose flour, crushed black pepper & a pinch of salt. Toss the fishes and than skillet roast them unitl lightly golden. Roast them over medium heat & use 1 tbsp unsalted butter. Set them aside. This step is optional, if you wish you may add raw salmon directly to the Chowder.

Step 3

Set the Instant pot on SAUTE & keep it on NORMAL. Add 2 tbsp butter & when the butter becomes moderately hot dump the onion, leek, celery & carrots and satue until them become limp & soggy. You can add salt now.

Step 4

Sprinkle 1 tsp all purpose flour evenly on top of the sauteed veggies. Saute for 1-2 mins more.

Step 5

Now pour the chicken stock + water. Give everything a good stir and scrap any crumbs or bits stuck at the bottom of the pot.

Step 6

Add the diced potatoes, thyme & bay leaf. Mix well.

Step 7

CANCEL the SAUTE. Cover the Pot & SEAL the valve. Press the PRESSURE COOK button & set it on HIGH for 3 mins.

Step 8

After 3 mins when you hear the beep of the Instant Pot do a quick pressure release and open the lid.

Step 9

Add the heavy cream and the Salmon. Mi well and simmer for about 2-3 mins or until the Salmon is just cooked through. Read the notes for more options.