Easy Instant Pot® Clam Chowder recipe
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Ingredients
- 3 (6.5 ounce) cans chopped clams, undrained water 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 ¼ teaspoon dried thyme ¼ teaspoon garlic powder salt and ground black pepper to taste 1 ⅓ cups evaporated skim milk 1 tablespoon potato starch
Nutrition Info
- 424.4 caloriescarbohydrate: 43.4 gcholesterol: 99.6 mgfat: 10 gfiber: 2.7 gprotein: 38.5 gsaturatedFat: 4.2 gservingSize: -sodium: 449.5 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Easy Instant Pot® Clam Chowder
Directions
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Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark, set aside. Drain and discard clam juice from the remaining can.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
Add potatoes and reserved clam juice-water mixture, stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions, set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.