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Easy Instant Pot Clam Chowder
Easy Instant Pot Clam Chowder
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Savory Instant Pot clam chowder with canned clams, Yukon Gold potatoes, skim milk, and crispy bacon cooks in under an hour.
Ingredients:
  • 3 (6.5 ounce) cans chopped clams, undrained
  • 1.5 cups water, or as needed
  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 4 cups peeled and cubed Yukon Gold potatoes
  • 2 tablespoons all-purpose flour
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon garlic powder
  • 1.3333333730698 cups evaporated skim milk
  • 1 tablespoon potato starch
Instructions:
  • Pour the clam juice from 2 cans into a 2-cup liquid measure, then top up with water to reach the 2-cup mark; set aside. Discard the clam juice from the remaining can.
  • Preheat your Instant Pot by selecting the Sauté function. Cook bacon until fat is rendered but not crispy, about 5 minutes. Add onion and butter, cook until onion is translucent, about 5 minutes. Press Cancel.
  • Combine potatoes and clam juice-water mixture in the pot, stirring gently. Secure the lid, making sure it's locked, and seal the pressure valve. Set the pressure to high as per the manufacturer's guidance and set the timer for 4 minutes. Wait 10 to 15 minutes for pressure to build up.
  • Let it rest for 3 minutes, then carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid.
  • Mash the potatoes to your liking. Choose the Soup function, then mix in flour, thyme, garlic powder, salt, and pepper. Incorporate evaporated milk and drained clams.
  • Gently heat chowder for 5 minutes without boiling. Add potato starch to thicken the soup.

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