Instant Pot Clam Chowder Recipes

ONE POT CLAM CHOWDER

Steps:

• Heat a medium size soup pot over medium heat and add in the butter and onion. Stir and cook until the onion becomes translucent and add in the garlic, salt, pepper and fresh thyme.
• Stir and cook until the garlic and thyme become fragrant.
• Add in the potatoes and clams and pour in the clam juice and 1 ½ cups of the chicken broth.
• Stir to combine and bring it to a boil over high heat.
• Cook for 8-10 minutes or until the potatoes are just cooked but not super soft.
• Reduce the heat to low medium and pour in the milk. Mix the flour and heavy cream together.
• Pour it into the soup and stir to combine.
• Bring the soup to a low simmer and stir every thirty seconds to prevent burning. Simmer until the soup has thickened. If it thickens too much, add in the remaining chicken broth, stir and remove it from the heat.
• Serve immediately with bread, bacon, chopped green onions as desired.
• Set the instant pot to sauté mode. Add in the butter and onion and stir every minute or so until the onion becomes translucent.
• Turn the instant pot off and add in the garlic, salt, pepper and fresh thyme. Stir and let it cook with the residual heat from the pan.
• Add in the potatoes and clams and pour in the clam juice and 1 ½ cups of chicken broth.
• Place the lid on the instant pot and close the quick release valve.
• Set the instant pot to manual mode for 6 minutes.
• Once cooked, quick release the pressure, being careful not to burn yourself with the hot steam.
• Remove the lid once all of the steam has been released and pour in the milk. Mix the heavy cream and flour together in a bowl and pour it into the pot as well. Stir to combine.
• Set the instant pot to the low sauté mode.
• Let the broth simmer and thicken as you stir the entire time to prevent burning.
• Once it has thickened slightly, turn the instant pot off and continue stirring for 2-3 minutes until the pot cools down. The soup will continue to thicken as it cools. If it thickens too much, pour in the remaining chicken broth and stir. Serve immediately.

EASY INSTANT POT® CLAM CHOWDER

Steps:

• 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.

INSTANT POT CLAM CHOWDER

Steps:

• Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. 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, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

INSTANT POT® CLAM CHOWDER

Steps:

• Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
• Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

BEST EVER INSTANT POT CLAM CHOWDER

Steps:

• Open the canned clams and drain the juice into a measuring cup.
• You should have around 1 1/2 cups juice from cans in cup. Add enough water to bring it to 2 cups. Set aside.
• Turn on the Instant Pot's saute button and add the chopped bacon. Cook until slightly crispy.
• Add in the butter, onion, celery, and thyme cooking until onion is translucent.
• Add in the minced garlic, salt, and pepper. Cook an additional 1 minute.
• Add in the potatoes and clam juice/water mixture.
• Place lid securely on and make sure valve at top is set to sealing position.
• Turn off the saute feature and set to manual high pressure for 4 minutes.
• When timer has finished, allow to natural pressure release for an additional 3 minutes, then do a quick pressure release.
• When the pin has dropped, carefully open the lid and stir well.
• Using a potato masher, mash the potatoes slightly to desired consistency.
• Turn the sauté feature back on again. Add in the clams and half & half stirring well.
• Allow to heat through for about 3-5 minutes. Serve with chives on top if desired.

NOVELLI'S CLAM CHOWDER

Steps:

• Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
• Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
• Add the thickened half-and-half mixture to the chowder. Serve right away.