Instant Pot Clam Chowder
There is nothing like a warm bowl of Instant Pot Clam Chowder, a blanket and your favorite movie to make a chilly saturday perfect. Made with a bunch of clams, crispy bacon, and seasoned to perfection.
Ingredients
- 3 6.5 oz cans Chopped Clams
- 1 12 cup clam juice from the cans above
- 5 slices Bacon chopped into small bits
- 3 Tbsp un-salted Butter
- 1 Yellow Onion diced
- 1/4 tsp Thyme
- 1 tbsp. minced garlic
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 cups diced Idaho Potatoes
- 1 1/3 cups Half and Half
- 1 Tbsp Corn Starch
- Green onions and bacon buts for garnish
Instructions
- Turn on the pressure cooker's Sauté function.
- Add the chopped bacon.
- Stir until cooked.
- Add the butter, onion, and thyme.
- Cook until the onion turns translucent.
- Open the cans of clams and drain the clam juice into bowl.
- Set to the side.
- Add your clam juice to a liquid measuring cup.
- Add enough water to the clam juice to make 2 cups.
- Add the garlic, salt, and pepper to the Instant Pot.
- Cook for 1 minute, stirring frequently.
- Add the potatoes, and clam juice.
- Stir to combine.
- Put the lid on the Instant Pot and lock in place.
- Turn the steam release knob to the Seal position.
- Cancel the Sauté function.
- Set to Manual.
- Set to 4 minutes (High Pressure).
- Do a natural release for 4 minutes.
- Then do a controlled Quick Release.
- Turn the Sauté function.
- Add the clams and the half and half.
- Stir to combine.
- Add the corn starch and stir to combine.
- Turn off the saute' function.
- Top with more bacon and spring onions, serve warm with your choice of crackers and enjoy!