Clam chowder is a thick and creamy soup full of vegetables and clams that's perfect for a chilly winter day. Clam chowder is traditionally made on the stovetop, but with the help of an Instant Pot, you can make a delicious and comforting chowder in under an hour. This Instant Pot clam chowder recipe is easy to make and requires minimal ingredients. It's a great way to enjoy a classic chowder without spending hours in the kitchen.
Ingredients You'll Need
This Instant Pot clam chowder recipe requires just a few simple ingredients:
- 1 pound of clams, cleaned and scrubbed
- 3 tablespoons of butter
- 1 large onion, diced
- 2 stalks of celery, diced
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 4 cups of chicken stock
- 2 medium potatoes, peeled and diced
- 2 bay leaves
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of cayenne pepper
- 1-2 tablespoons of Worcestershire sauce
- 2 cups of heavy cream
- 1/4 cup of chopped fresh parsley, for garnish
Instructions for Making Instant Pot Clam Chowder
Making Instant Pot clam chowder is an easy process that will take you less than an hour from start to finish. Here's what you need to do:
- Set the Instant Pot to the "saute" setting. Add the butter and onions and cook until the onions are translucent, about 5 minutes. Add the celery and garlic and cook for an additional minute.
- Add the flour and stir to combine. Cook for another minute, stirring constantly. Add the chicken stock, potatoes, bay leaves, thyme, oregano, paprika, garlic powder, onion powder, black pepper, cumin, and cayenne pepper and stir to combine.
- Close the Instant Pot and set it to "manual" for 5 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes before releasing the remaining pressure.
- Open the Instant Pot and add the clams, Worcestershire sauce, and heavy cream. Stir to combine and close the Instant Pot. Set it to "manual" for 5 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes before releasing the remaining pressure.
- Open the Instant Pot and stir the chowder. Taste and adjust the seasoning, if necessary. Ladle the chowder into bowls and garnish with the chopped parsley.
Frequently Asked Questions
Q: How long does it take to make Instant Pot Clam Chowder?
A: This Instant Pot clam chowder recipe takes about 45 minutes from start to finish.
Q: What kind of clams should I use?
A: You can use any type of clam for this recipe, such as Manila, littleneck, or razor clams. Be sure to clean and scrub the clams before adding them to the soup.
Q: Can I make this recipe without an Instant Pot?
A: Yes, you can make this recipe on the stovetop. Simply follow the instructions above, but instead of using the Instant Pot, simmer the soup on the stovetop until the potatoes are cooked through, about 15 minutes.
Q: Can I freeze this soup?
A: Yes, you can freeze this Instant Pot clam chowder for up to 3 months. Be sure to cool the soup completely before freezing it.
Q: Can I make this soup vegetarian?
A: Yes, you can make this chowder vegetarian by substituting vegetable stock for the chicken stock and omitting the clams. The soup will still be flavorful with the herbs and spices.
