Instant Pot Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale

May 7, 2020

This Instant Pot Haddock dish is ready in 15 minutes, and it combines delicious veggies and herbs!

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 servings


1 lb wild caught Haddock fillets

2 tbsp Ghee, butter, or coconut oil

1 medium peeled onion

1 medium peeled and chopped carrot

1 large red skinned potato, peeled and 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 tsp sea salt

1/2 tsp black pepper

2 cups chopped kale, tightly packed

1/2 cup heavy cream or coconut cream

2 tbsp fresh parsley, chopped

1 tbsp fresh chopped basil


1In your Instant Pot, lightly sautee onion and garlic in ghee until soft, about 3 minutes.

2Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.

3Layering 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.

4Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.

5Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.

This recipe originally appeared on Health Starts in the Kitchen.


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