Instant Pot Clam Chowder


4 medium potatoes, 1/2" cubes (about 5 cups)

1 medium onion, chopped

2 celery ribs, chopped

2 medium carrots, chopped

4 garlic cloves, minced

1 bottle (8 ounces) clam juice

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

2 cans (6.5 ounces each) minced clams, undrained

2 tablespoons all-purpose flour

1 cup heavy whipping cream

4 bacon strips, cooked and crumbled

Optional: Oyster crackers, thyme and bread bowl

Place first 10 ingredients in a 6 quart electric instant pot.

Drain clams and save liquid then add the liquid to pressure cooker and set clams aside.

Lock lid; close instant pot release valve.

Adjust to instant pot cook on high for 15 minutes, then quick-release pressure.

Select saute setting and adjust for low heat.

Mix flour and cream until smooth; stir into soup.

Cook and stir until slightly thickened, 6 to 8 minutes.

Stir in clams; heat through.

Serve with optional bacon, crackers, thyme in a bread bowl. Enjoy!
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