Instant Pot Clam Chowder
Clam chowder is especially tasty when it’s served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. —Taste of Home Test Kitchen
| Servings | Prep Time | Cook Time |
| 8servings (2 quarts) | 20minutes | 25minutes |
| Servings | Prep Time |
| 8servings (2 quarts) | 20minutes |
| Cook Time |
| 25minutes |
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 clam juice 8 ounces
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans minced clams undrained, 6-1/2 ounces each
- 2 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 4 bacon strips cooked and crumbled
- Optional: Oyster crackers and fresh thyme
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 cup: 227 calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g carbohydrate (4g sugars, 2g fibre), 8g protein.
