Instant Pot Clam Chowder
Instant Pot Clam Chowder is a classic New England style clam chowder. It is tasty, comforting and warming on these wintry days, and it’s easy to make in your electric pressure cooker!
Servings: 4 - 6 servings
Ingredients
- (3) 6.5 oz cans Chopped Clams* (reserve the clam juice)
- Water or a small bottle of clam juice. (to add to clam juice)
- 5 slices Bacon, chopped
- 3 Tbsp Butter
- 1 Onion, diced
- 2 stalks Celery, diced
- 2 sprigs Fresh Thyme (or 1/4 tsp dried)
- 2 cloves Garlic, pressed or finely minced
- 1 ¼ tsp Kosher Salt (3/4 tsp table salt) or to taste
- ¼ tsp Pepper
- 1 ½ lbs Potatoes, 4 cups diced (I use gold potatoes and don't peel them. If you use russets, you may want to peel them.)
- ½ tsp Sugar (optional)
- 1 ⅓ cups Half and Half
- 1 ½ Tbsp Potato or Corn Starch (optional, for thickening)
- Chopped Chives, for garnish
Instructions
- Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
- Turn on the pressure cooker's Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
- Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
- Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
- Add the potatoes, sugar (if using) and clam juice/water mixture and stir.
- Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Cancel the Sauté function.
- Set to Pressure Cook/Manual, and use the + or - (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 3 minutes, then do a controlled Quick Release.
- When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.
- Use a potato masher to carefully mash some or all of the potatoes, as desired.
- Turn the Sauté function back on, and use the Lowest setting (on the IP is called Less).
- Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
- If you want it thicker, you can thicken it with potato or corn starch mixed with some of the half and half, mixed well, and stir it in.
- Turn off the pot and garnish the clam chowder with chopped chives, and serve with crackers or some nice bread or rolls.
Notes
*An alternative to the canned clams is 1 lb of frozen clams and a bottle of clam juice.
Nutrition
Calories: 198kcal
