Easy Instant Pot Clam Chowder
This easy Instant Pot clam chowder recipe is packed with bacon and potatoes! One of the best pressure cooker soups I've made yet and in just 10 minutes!
- 8 oz clam juice
- 10 oz clams with juice
- 3 pcs bacon diced
- 3/4 onion diced
- 2 stalks celery middle, lighter pcs.
- 4 small potatoes skinned and diced small
- 1 c water can use vegetable or chicken broth
- 1/2 tsp garlic minced
- 1/4 tsp white pepper
- 2 c half and half
- 1 chicken bouillon cube or 1 tbsp granules (optional but adds to flavor)
- 6 tbsp flour
Put your pressure cooker on saute with a little olive oil and cook your bacon until it is not crispy but cooked. (add your onions now to soften at this time if you like)
Drain grease and return pot to pressure cooker. Turn machine off.
Add diced onion (if you haven't already), potatoes, water, garlic, clam juice, white pepper, bouillon cube (crushed) and garlic. Stir.
Put lid on Instant Pot or pressure cooker and set to pressure, high, for 5 minutes (6 minutes if you want your potatoes to be really soft).
Do a slow release (move steam valve just slightly so steam comes out slowly).
Take lid off and set to saute low.
Add your half and half, celery and clams, stir.
Put flour in a bowl and once the soup begins to boil add a few cups of hot soup, just the liquid, and whisk together to create a sort of roux to thicken your soup.
Pour this mixture back into your pressure cooker and stir.
Allow soup to bubble for 4-5 minutes, stirring intermittently, thickening as time goes on.
Turn off and enjoy!
Serving: 8oz | Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 388mg | Potassium: 201mg | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 0.6mg