Instant Pot Clam Chowder

Instant Pot Clam Chowder

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  • Total Time

    Prep: 20 min. Cook: 25 min.


  • Makes

    8 servings

  • 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
  • 1 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 4 bacon strips, cooked and crumbled
  • Oyster crackers and fresh thyme, optional
  • Directions

  • Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain liquid from clams; add to pressure cooker and set clams aside. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • 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.
    Source: Read Full Article