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.
Ingredients
- 4 medium potatoes, peeled and cut into ½-inch cubes (about 5 cups)
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, minced
- 8 oz clam juice, (1 bottle)
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp. pepper
- 6½ oz clams, (2 cans), minced and undrained
- 2 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 4 bacon strips, cooked and crumbled
- oyster crackers, optional
- fresh thyme, optional
Instructions
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
