Pressure Cooker Haddock in Creamy Tomato Soup

My Pressure Cooker Haddock in Creamy Tomato Soup is a delicious way celebrate summer’s local fresh harvest! And it’s on the table in less than 10 minutes. (No haddock? No Problem! You can substitute your favorite white fish instead.) For a lower carb version, leave out the potatoes and carrots!

Like I was telling you in my Crispy Baked Potato Wedges — most often what inspires me in the kitchen is what we have available fresh local/seasonal and most often from our own garden. This delicious Pressure Cooker Haddock Tomato Soup with Potatoes, Carrots and Kale is the perfect example of how most of our meals come together!

{Pressure Cooker} Haddock in Creamy Tomato Soup

I had beautiful wild caught haddock filets in the freezer that Ray and I were craving (are we the only ones that craves fish??) and I was thinking hard all morning about ways to prepare it for our lunch. Immediately I knew I wanted to make it in the pressure cooker and I was going to use it frozen, but I needed inspired for the rest of the dish.

We went for a walk outside to enjoy the beautiful weather and to pick some of our homegrown tomatoes. I also grabbed some kale, carrots, basil and parsley from the garden too.

My plan was starting to come together. I wanted something warm and savory, but lighter than a traditional stew yet heavier than a soup.

I knew with all these fresh flavors I really couldn’t go wrong!

So, I rounded out my homegrown meal supplies with homemade chicken bone broth that was in the fridge and potato/onion/garlic from our pantry. And I will admit that Ray thought I was a little crazy when I told him everything I put together, since he was the one asking for fish today. Until he got a nose-full of the delicious armoa coming out of the pressure cooker.

Which Pressure Cooker Should you Buy?

I’ve been using a pressure cooker in my kitchen for years, but it wasn’t until I got an electric pressure cooker (multi cooker) did it become an appliance I used almost daily. The drawback to using a stove top pressure cooker is that it required constant supervision. You have to monitor the stove burner temperature to maintain steady pressure by watching a gauge or listening to the rhythm of the pressure gauge’s jiggle/hiss sound.

An electric pressure cooker (multi cooker) is very similar to a crock pot where you can set it and forget it. Although, I don’t leave home with it running, I can go outside or into another room without worry while it’s safely doing all the cooking.

And if you are worried about safety in regards to the old-wives tails about pressure cookers, rest assured that the new electric pressure cookers (multi cooker) have safety features to make it safe enough for a child to operate!

Not only are the safe, pressure cookers are an affordable to way to get dinner on the table FAST. I recommend THIS electric pressure cookers (multi cooker) .

Pure deliciousness is all that I can say about this Pressure Cooker Creamy Haddock Tomato Soup. Even our niece, Caitlyn who came over to taste test, agreed!

Oh and it’s totally beautiful too!

Next time your out shopping grab some wild caught fish, a few fresh veggies and make my Pressure Cooker Haddock Tomato Soup!

If you like this recipe, try these next:

• Pressure Cooker Chicken Gizzards and Broth
• Low-Carb Keto Pressure Cooker Corned Beef Brisket
• {10 Minute} Easy Keto Jalapeño Popper Chicken Soup

Yours in Health,

5 from 2 votes

Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale

Print Recipe

My Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale is a delicious way celebrate summer's local fresh harvest! And it's on the table in less than 10 minutes. (No haddock? No Problem! You can substitute your favorite white fish instead.) For a lower carb version, leave out the potatoes and carrots!

Prep Time:5 mins

Cook Time:10 mins

Ingredients

• 1 pound wild caught Haddock Filets frozen, preferably - or other white fish
• 2 tablespoons Ghee butter or coconut oil
• 1 medium Onion
• 1 medium peeled & chopped Carrot
• 1 large red skinned potato, peeled & cubed
• 1 clove Garlic
• 2 cups Chicken Bone Broth or water
• 2 cups Whole Peeled Tomatoes with juice, fresh or canned
• 1 pinch Crushed Red Pepper Flakes
• 2 teaspoons Sea Salt
• 1/2 teaspoon Black Pepper
• 2 cups chopped kale tightly packed
• 1/2 cup Heavy Cream, A2 Pasture Raised or coconut cream, if dairy free
• 2 tablespoons fresh parsely, chopped
• 1 tablespoon fresh chopped basil

Instructions

• In your pressure cooker, lightly sautee onion and garlic in ghee until soft, about 3 minutes.
• Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.
• Layering my frozen haddock filets ontop of everything using my steamer rack insert -- the fish was just barely touching the goodies below but not fully submerged.  I added generous seasoning and pressure cooked it for 6 minutes - then quick depressurized.
• Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.
• Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.

Nutrition

Calories: 379kcal | Carbohydrates: 28g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 2059mg | Potassium: 1339mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6535IU | Vitamin C: 70.7mg | Calcium: 147mg | Iron: 2.9mg

Course: Main Course, Main Dish, pressure cooker

Cuisine: American

Keyword: corn free, gluten free, grain free, paleo

Servings: 4

Calories: 379kcal