Instant Pot Clam Chowder
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The snow continued yesterday here in the Utah Valley until late last night. My son had to head out about 8 pm last night to snow blow with hopes it wouldn’t have to be done early in the morning. I think we ended up with 12-15 inches total.
So the snow had me thinking about what to post today and I immediately thought of this tasty Instant Pot Clam Chowder that is now one of my favorite Instant Pot recipes. We have made it several times. The first time we had it, my son actually made it. He was wanting to make clam chowder and I said “Oooooh, list figure out a way to make it in the Instant Pot”.
This version is very similar to our standard clam chowder I make but with the addition of bacon. My son was all on board when I told him this. This is tasty and simple. I make it in my 6 qt Instant pot, but if you have an 8 qt you can actually fit double this recipe in it. I borrowed one from a friend and it worked great!
Instant Pot Clam Chowder
Real Mom Kitchen
Ingredients
- 1 lb bacon
- 1 yellow onion diced
- 1 cup water
- 3 medium russet potatoes peeled and cut into cubes
- 2 6.5 oz cans minced clams with juice
- 3 celery ribs diced
- 3 cups half and half
- 2 Tbsp melted butter
- ½ cup flour
- Salt and pepper
Instructions
- Cook bacon and reserve 1 Tbsp of fat. Crumble bacon and set aside. I cook mine in the oven.
- Turn your Instant Pot on to saute setting. Add in the served bacon fat and onion. Saute for about 3-4 minutes, until onions soften.
- Add in the water, potatoes, clams with the juice, and celery. Put on the lid and make sure valve is set to sealing. Set on manual for 4 minutes. Allow pressure to release naturally for 5 minutes and then manually vent. Remove the lid.
- Warm the half and half in the microwave or on the stove. Stir in the melted butter and then slowly whisk in the flour a tablespoon at a time. It should be lump free.
- Add the half and half mixture into the Instant Pot and then turn to saute. Stir constantly for about 3 minutes until thicken. Turn off, stir in bacon. Season with salt and pepper and serve. Serves 4-5.
Recipe adapted from 365 Days of Slow + Pressure Cooking.
