Prepare the lobster meat by boiling it on the stove for 10 minutes. Chop it, and set aside 4 larger pieces for garnish. Set aside.
Turn the Instant Pot on “Sauté” and Adjust it on “High” or “More”. Next, melt 2 tablespoons of butter and add the onion, cook stirring for 1-2 minutes. Add the garlic and cook for about 30 seconds.
Add the potatoes and diced celery.
Add the white wine, sherry, lobster broth, the Worcestershire sauce, paprika, Old Bay and red pepper flakes, and cook for another minute.
Season with salt and pepper.
Once that bubbles, add in the bay leaves and cancel Saute mode. Secure the lid.
Pressure Cook the soup for 5 minutes on High Pressure, followed by a quick release when done cooking.
Open the lid, select again “Sauté” and Adjust” it on “Medium” or “Normal”. Add the remaining 2 tablespoons of butter and stir it in until it melts, then add in the heavy cream and lobster pieces, stir until it’s all blended together.
Discard the bay leaves.
Cancel Saute mode and use an immersion blender to cream the soup.
Taste and adjust for salt and pepper. Serve and enjoy!
Instant Pot Lobster Chowder
Amount Per Serving
Calories 417Calories from Fat 162
% Daily Value*
Saturated Fat 5g31%
Vitamin A 963IU19%
Vitamin C 21mg25%
* Percent Daily Values are based on a 2000 calorie diet.