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Instant Pot® Clam Chowder
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Instant Pot® New England clam chowder paired with crusty bread is a comforting meal for chilly days.
Ingredients:
  • 3 (5 ounce) cans baby clams
  • 6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
  • 0.5 cup diced onion
  • 0.5 cup diced celery
  • 2 cloves garlic, minced
  • 2 cups diced russet potatoes
  • 0.5 cup shredded carrots, loosely packed
  • 0.25 teaspoon freshly ground black pepper
  • 2 sprigs thyme
Instructions:
  • Pour the clams into a colander set over a measuring cup to collect the reserved clam juice (approximately 2 cups).
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) by selecting the Saute function. Cook bacon until crispy and fat has rendered, approximately 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside.
  • Save just 1 tablespoon of bacon grease. Sauté onion and celery in the grease until onion is soft and translucent, for about 5 minutes. Introduce garlic and cook until fragrant, approximately 1 minute.
  • Pour 1/4 cup clam juice into the pan, bring to a boil, and use a wooden spoon to scrape up the flavorful browned bits. Add potatoes, carrots, pepper, thyme, and the rest of the clam juice. Close the lid securely, set to high pressure for 4 minutes following the manufacturer's directions, and allow pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release the pressure for about 5 minutes. Then carefully quick-release any remaining pressure for another 5 minutes. Unlock and remove the lid.
  • Dice 3/4 cup of the potatoes and gently mash with a fork. Combine the mashed potatoes back into the pot, then switch to Saute mode. Stir in clams and half-and-half, heating through without boiling. Serve in bowls and garnish with crispy bacon on top.

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