Instant Pot Clam Chowder
Servings: 6 Servings
Ingredients
- 1 cup seafood stock or additional clam juice
- ½ cup white onion diced
- 2 russet potatoes diced into 1-inch cubes
- 1 celery rib chopped; about ¼ cup
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon garlic cloves minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup half and half
- 2 ½ tablespoon cornstarch
- 20 ounces clams with juice; 2 (10 ounce) cans
Instructions
- First, in the pressure cooker, combine the stock, onions, potatoes, celery, garlic, salt, pepper, thyme, and bay leaves.1 cup seafood stock, ½ cup white onion, 2 russet potatoes, 1 celery rib, 1 teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon garlic cloves, 1 teaspoon dried thyme, 2 bay leaves
- Next, set the cooker to Manual/High Pressure for 5-mins. Once the cooking process has finished, perform a quick release.
- Then, remove the bay leaves, turn the pressure cooker on to Saute/Cook, and whisk together the half and half and corn starch.1 cup half and half, 2 ½ tablespoon cornstarch
- Now, add the clams and cornstarch mixture to the soup. Stir everything together and let it cook until the chowder reaches your desired thickness.20 ounces clams
- Last, turn off the pressure cooker and serve the clam chowder.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1-cup. Furthermore, it does not include the green onions, crackers, or any other topping you might add.
The soup can be stored in your fridge in a sealed container for up to 3-days.
Nutrition Facts
Instant Pot Clam Chowder
Serving Size
1 cup
Amount per Serving
Calories
149
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
15
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
18
mg
6
%
Sodium
555
mg
23
%
Potassium
420
mg
12
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
200
IU
4
%
Vitamin C
6
mg
7
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
