Instant Pot Clam Chowder
This Instant Pot clam chowder brings the best flavors and tastes of the New England coast to your kitchen with minimal effort. Not only is it incredibly simple to prepare, requiring only 20 minutes of prep time, but it also takes the hassle out of standing over a hot stove.
Prep:20 min
Cook:25 min
Yield:8 servings (2 quarts)
Ingredients
- 4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, minced
- 1 bottle (8 ounces) clam juice
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (6-1/2 ounces each) minced clams, undrained
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 4 bacon strips, cooked and crumbled
- Optional: Oyster crackers and fresh thyme
Directions
- Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
- Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
Nutrition Facts
1 cup: 227 calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 8g protein.