Best 4 Easy Instant Pot Clam Chowder Recipes

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.

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.

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.

DISNEYLAND'S CLAM CHOWDER RECIPE

Steps:

• Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
• In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
• Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
• Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
• Serve with a side of sourdough bread, if desired.