New England Fish Chowder (Pressure Cooked)

Directions

Heat the butter in the cooker.

Sauté the onions until soft, about 2 to 3 minutes.

Toss in the celery, carrot, and potatoes, and sauté an additional minute.

Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and thyme.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure and cook for 4 minutes.

Reduce the pressure with a quick release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste.

Simmer until the corn is cooked and the chowder is hot.

Transfer to a serving tureen or individual bowls and top with additional butter, if desired.