Servings: 4

1 1/2 pounds catfish fillets, cut into 1 inch pieces (I took frozen filet, and when it was ready chopped it with spatula) 1 ½ pounds catfish fillets, cut into 1 inch pieces (I took frozen filet, and when it was ready chopped it with spatula)
 
1 (14 ounce) can chicken broth 1 (14 ounce) can chicken broth
3 cup water (or 5 cup water+1 tbsp "Better Than Boullion") 3 cup water (or 5 cup water+1 tbsp "Better Than Boullion")
 
2 tablespoons butter 2 tablespoons butter
1 small onion, chopped 1 small onion, chopped
5-6 mini portobello mushrooms 5 to 6 mini portobello mushrooms
1/2 cup chopped celery ½ cup chopped celery
1 cup sliced baby carrots 1 cup sliced baby carrots
2 medium potatoes, cubed/ or cauliflower 2 medium potatoes, cubed/ or cauliflower
 
1 teaspoon celery salt 1 teaspoon celery salt
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
 
1 cup half&half 1 cup half&half
1/2 cups shredded Cheddar cheese ½ cups shredded Cheddar cheese

If you have frozen fish fillet, put fillet in Pressure Cooker, add chicken broth and water on Manual 10 min+ QR.
Melt butter in skillet and saute the onion, celery, carrots and mushrooms until browned.
When PC finished, QR. Mix in PC potatoes and browned veggies.
Cook on saute 10 minutes, stirring occasionally, until vegetables are tender.
Add half &half, celery salt, salt, and pepper.
Mix in Cheddar cheese, and cook another 5 minutes, until melted.

If you have raw fish, add cubed fish 5 min before stirring in cheese.  If you have raw fish, add cubed fish 5 min before stirring in cheese.