You won't believe this clam chowder recipe can be made so fast in the Instant Pot. Serve with crusty bread, if desired.
Ingredients
- clams, undrained: 3 cans (6.5 ounce cans, chopped)
- ½ cups water: 1 piece (or as needed)
- slices bacon, chopped into 1/2-inch pieces: 4 piece
- onion: 1 cup (chopped)
- butter: 2 Tbsp
- Yukon Gold potatoes: 4 cups (peeled and cubed)
- all-purpose flour: 2 Tbsp
- thyme: 0.25 tsp (dried)
- garlic powder: 0.25 tsp
- salt and ground black pepper: (to taste)
- ⅓ cups evaporated skim milk: 1 piece
- potato starch: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Drain clam juice from 2 cans into a 2-cup liquid measure, then fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté 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 release the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
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Add potatoes and clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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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.
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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.
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Heat chowder without boiling, about 5 minutes. Stir in potato starch to thicken.
