Instant Pot Clam Chowder is the perfect dish to satisfy your seafood craving with ease. This recipe combines the richness of cream with fresh, tender clams for a savory and hearty soup prepared in a fraction of the time.
Instant Pot Clam Chowder (makes about 4-5 bowls)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
- Four 6 1/2 oz cans of chopped clams; juice drained
- 2 tbsp olive oil
- 1/2 large white onion, diced
- 4 tbsp cornstarch
- 6 medium russet potatoes, cubed (it’s optional to peel them – I did for this recipe)
- 3 cups of water
- Salt and black pepper to taste
- 4 cups half & half
- 1.5 tbsp salt
- 1 tbsp pepper
Instructions:
1. Turn your Instant Pot on to sauté mode.
2. Once your pot becomes hot, add in your oil, and then add in your white onions. Stir and cook for about 3 minutes.
3. Add to the Instant Pot your clams and cornstarch to mix in with the onions. Mix everything together well.
4. Add in your potatoes, salt, pepper, water, and half-and-half. Stir well.
5. Place your lid on the Instant Pot. Set your Instant Pot to the high-pressure setting for 3 minutes.
6. Once your Instant Pot is done cooking, do a quick release by bringing the valve toward you and opening the pressure. Once your Instant Pot has come to a full release, open the pot.
7. Choose the cancel button on your Instant Pot and then select the sauté mode. Stir your soup occasionally for about 10 minutes to reduce the liquid and continue to cook and thicken your half-and-half.
8. Add more salt and pepper until the flavor is to your liking. Pour your soup into a bowl or a bread bowl and top with parsley (optional).
Instant Pot Clam Chowder
Ingredients
Meatballs:
- 4-6 1/2oz cans chopped clams; juice drained
- 2 1/2oz cans chopped clams; juice drained
- 1/2 large white onion, diced
- 4 cornstarch
- 6 medium russet potatoes, cubed (pealed optional - I did for this recipe)
- 3 cups water
- salt and black pepper to taste
Instructions
- Turn your instant pot to sauté mode.
- Once your pot becomes hot, add in your oil. then add in your white onions. Stir and cook for about three minutes.
- Add to your instant pot, with the onions, your clams and corn starch. Mix well.
- Add in your potatoes, salt,pepper, water, and half-and-half. Stir well.
- Place your lid on the instant pot. Set your instant pot to high pressure for 3 Minutes.
- Once your instant pot is done cooking, do a quick release by bringing the valve toward you and opening the pressure. Once your instant pot is come to a full release, Open the Insta pot.
- Choose to cancel on your instant pot and then select the sauté mode. Stir your soup occasionally for about 10 minutes to reduce the liquid and continue to cook and thicken your half-and-half.
- Add more salt and pepper to your liking. Pour your soup in a bowl, a bread bowl, top with parsle (optional), and enjoy!
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