How To Make Instant Pot Clam Chowder
This Instant Pot clam chowder recipe comes together so easily and uses simple ingredents like carrots, celery, and dried thyme.
Place first 10 ingredients in a 6-quart 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, then stir into soup.
Cook and stir for 6 to 8 minutes until slightly thickened. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
- Sugar: 3g
- Calcium: 62mg
- Calories: 289kcal
- Carbohydrates: 29g
- Cholesterol: 55mg
- Fat: 16g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 639mg
- Protein: 9g
- Saturated Fat: 8g
- Sodium: 755mg
- Trans Fat: 1g
- Vitamin A: 3120IU
- Vitamin C: 27mg
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