Instant Pot Clam Chowder
Description
Select the saute setting and adjust for low heat. In a separate bowl whisk together the flour and heavy cream until smooth. Gradually stir this slurry into the soup. Cook and stir until the clam chowder has slightly thickened, about six to eight minutes.
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
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 4 bacon strips, cooked and crumbled
- optional: oyster crackers and fresh thyme
Directions
- 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.
