New England Fish Chowder (Pressure Cooked)

• 2 tablespoons butter or oil
• 1 large onions finely chopped
• 3 stalks celery finely chopped
• 1 pound potatoes peeled, cut in 1/2 inch cubes
• 1 pound fish fillets cut in 1 1/2 chunks
• 2 cups fish stock
• 1 cup water cold
• 1 each bay leaves
• 1/2 teaspoon thyme dried
• 1 cup milk
• 1 cup corn fresh or frozen, thawed
• 1 x salt to taste
• 1 x white pepper or black pepper, to taste

1. Heat the butter in the cooker.
2. Saute the onions until soft, about 2 to 3 minutes.
3. Toss in the celery, carrot, and potatoes, and saute an additional minute.
4. Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and thyme.
5. Lock the lid in place and over high heat bring to high pressure.
6. Adjust the heat to maintain high pressure and cook for 4 minutes.
7. Reduce the pressure with a quick release method.
8. Remove the lid, tilting it away from you to allow any excess steam to escape.
9. Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste.
10. Simmer until the corn is cooked and the chowder is hot.
11. Transfer to a serving tureen or individual bowls and top with additional butter, if desired.

butter, onions, celery, potatoes, fish, fish stock, water cold, bay leaves, thyme, milk, corn, salt, white pepper

Taken from recipeland.com/recipe/v/new-england-fish-chowder-pressu-45212 (may not work)