Instant Pot
Clam Chowder Recipe
Ingredients :
4 medium
potatoes, peeled and cut into 1/2-inch 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 (6-1/2
ounces each) minced clams, undrained
1 cup heavy
whipping cream
2 tablespoons
all-purpose flour
4 bacon strips,
cooked and crumbled
Optional:
Oyster crackers and fresh thyme
How To Make Instant Pot Clam Chowder :
Place first 10
ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from
clams; add reserved liquid to pressure cooker and set clams aside. Lock lid;
close pressure-release valve. Adjust to pressure-cook to 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.
Nutrition Facts
:
1 cup: 227
calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g
carbohydrate (4g sugars, 2g fiber), 8g protein.
