Satisfy your cravings for thick, creamy, and hearty fish chowder with this low-carb Whole30 Instant Pot Fish Chowder recipe! I guarantee you won't miss the dairy, and this recipe doesn't use blended cashews as the dairy replacement. Veggie-loaded, super cozy, and ultra nourishing!
Combine the frozen cauliflower and 1/2 cup bone broth (or water) in the Instant Pot. Press the Manual or Pressure Cook button and adjust the time to 2 minutes on high pressure. When it beeps, manually release pressure, transfer to a blender, blend until smooth, and set aside.
Press the Saute button and add the chopped bacon. Cook until crisp. Use a slotted spoon to remove the bacon and set aside. Leave the bacon fat in the pot.
While the bacon cooks, chop the onion and celery root (or potatoes). Add the onion and celeriac (or potatoes) and cook for about 2 minutes.
Press the Keep Warm/Cancel button. Then, press the Manual or Pressure Cook button.
Add 4 cups bone broth, salt, pepper, and thyme. Place the lid on the pot, seal the vent, and adjust the time to 10 minutes on high pressure.
When it beeps, immediately release the pressure and stir in the cauliflower cream, bacon, and chopped fish.
Let it sit for 5 to 10 minutes for the fish to cook in the hot chowder.
Nutrition information was calculated using wild-caught cod, chicken bone broth, celery root (not potatoes), and organic, nitrate-free bacon.