15-Minute Instant Pot Clam Chowder Recipe
2022-01-23- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(4.6 / 5)
5 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
252 -
Carbohydrates
25 g -
Cholesterol
24 mg -
Fat
11 g -
Fiber
1 g -
Protein
12 g -
Saturated Fat
3 g -
Serving Size
1 -
Sodium
1344 mg -
Sugar
6 g -
Trans Fat
0 g -
Unsaturated Fat
2.4 g -
Potassium
0 mg
15-minute instant pot clam chowder recipe. An excellent creamy seafood recipe with bacon, vermouth, and vegetables cooked in an electric instant pot. You may also like Creamy Mushroom Pork Roast, another yummy dish cooked in a pressure cooker.
Are you looking for more easy and tasty pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
15-Minute Instant Pot Clam Chowder Recipe
Ingredients
- 1/2 cup (125 ml) dry vermouth
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 bacon slices, finely chopped
- 1 medium yellow onion, peeled and chopped
- 1 medium potato, peeled and diced
- 2 tablespoons fresh sage leaves, minced
- 1 teaspoon fennel seeds
- 1 can (3/4 oz (133 ml) oysters, drained and rinsed
- 3 cups (750 ml) chicken broth
- 1/2 cup (125 ml) clam juice
- 6½ oz (195 ml) can chopped clams, undrained
- 1 cup (250 ml) heavy cream
Method
Step 1
In a small mixing bowl, combine dry vermouth and all-purpose flour. Whisk well. Set aside.
Step 2
Melt the butter in a 6-quart (6 l) electric instant pot turned to the browning function. Add chopped bacon and fry until lightly browned, stirring occasionally, for about 2 minutes.
Step 3
Add the onions and potatoes. Continue cooking and stirring, just until the onion begins to soften. Stir in the sage, fennel seeds, and bay leaf. Cook for a further 1 minute.
Step 4
Pour in chicken broth, oysters, and clam juice. Continue cooking and scraping up any browned bits from the bottom of the pot. Whisk in the vermouth mixture until uniformly incorporated.
Step 5
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Step 6
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Discard the bay leaf. Stir in the clams, juice, and heavy cream. Bring to a simmer. Simmer, stirring, for 3-5 minutes.
Step 7
Turn off the instant pot. Stir clam chowder well before serving. Ladle into soup bowls. Serve hot.