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I've been perfecting my clam chowder game, and this Instant Pot version is a game-changer. Creamy, rich, and packed with tender clams and potatoes, it's comfort food at its finest. Best part? You'll have it on table in no time. Crispy bacon adds smoky depth, while heavy cream brings luxurious texture. Trust me, once you try this quick method, you'll never go back to stovetop chowder again. Grab your pressure cooker and let's dive into this crowd-pleasing recipe!
Ingredients for Creamy Clam Chowder in the Instant Pot
- Chopped clams: Briny flavor and tender texture add seafood essence to the chowder, making it hearty and satisfying.
- Bacon: Renders savory, smoky notes and adds depth of flavor to the chowder, enhancing overall richness and complexity.
- Onion: Provides a sweet and aromatic base, infusing the chowder with layers of flavor and enhancing its savory profile.
- Garlic: Offers pungent, earthy undertones that elevate the chowder's taste, adding a robust and aromatic essence to the dish.
- Potatoes: Bring a hearty and creamy texture to the chowder, thickening the broth and providing a comforting element to the dish.
- Chicken broth: Infuses the chowder with savory depth and richness, enhancing the overall flavor profile and adding a comforting essence.
- Heavy cream: Imparts a luscious, creamy texture to the chowder, enriching the broth and creating a velvety mouthfeel in each bite.
- Dried thyme: Adds a subtle earthy and floral note to the chowder, complementing the seafood flavors and enhancing the overall aroma.
Read more: Clam Chowder Casserole Recipe
Essential Tools for Making Instant Pot Clam Chowder
- Instant Pot: Speeds up cooking time and infuses flavors for a rich and hearty clam chowder.
- Sauté Mode: Allows for browning bacon and sautéing onions and garlic to build layers of flavor in the chowder.
- Chef's Knife: Essential for dicing onions, mincing garlic, and chopping bacon with precision for even cooking.
- Cutting Board: Provides a stable surface for chopping ingredients and prevents cross-contamination while preparing the chowder.
- Measuring Cups: Ensures accurate measurements of ingredients like chicken broth and heavy cream for a perfectly balanced chowder.
Instant Pot Clam Chowder Recipe: Creamy & Comforting
This Instant Pot Clam Chowder is a creamy and comforting dish that's perfect for a quick and easy meal. With crispy bacon, tender potatoes, and flavorful clams, it's a delicious recipe that can be made in just 30 minutes.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 2 cans chopped clams drained (6.5 oz each)
- 4 slices bacon chopped
- 1 unit onion diced
- 3 cloves garlic minced
- 3 cups potatoes diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish chopped fresh parsley
Read more: Instant Pot Creamy Corn Chowder Recipe
Instructions:
- Set the Instant Pot to sauté mode and cook the bacon until crispy.
- Add the diced onion and garlic, sauté until softened.
- Stir in the diced potatoes, chicken broth, clams, and thyme.
- Close the Instant Pot lid, set to high pressure for 5 minutes.
- Quick release the pressure, stir in the heavy cream, and season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes:
This clam chowder is perfect for a cozy night in. Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 345kcalCarbohydrates: 24gProtein: 9gFat: 24gSaturated Fat: 13gCholesterol: 75mgSodium: 680mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Creamy Chicken Instant Pot Recipe
Tips for Making Clam Chowder Ahead of Time
Make Ahead Instructions
- Prepare the clam chowder as directed, but do not add the heavy cream.
- Let the chowder cool completely before refrigerating in an airtight container for up to 2 days.
- When ready to serve, reheat the chowder on the stove, stir in the heavy cream, and adjust seasoning as needed.
Freezing Instructions
- Cool the clam chowder completely before transferring it to a freezer-safe container.
- Leave some space at the top for expansion, seal well, and label with the date.
- Freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stove, adding the heavy cream and adjusting seasoning before serving.
Clam chowder is believed to have been introduced to the United States by French, Nova Scotian, or British settlers, and it has become a popular dish in New England.
Common Questions About This Instant Pot Clam Chowder Recipe
FAQ:
Can I use fresh clams instead of canned clams?
Yes, you can use fresh clams in this recipe. Just make sure to cook them until they open before adding them to the chowder.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or milk instead of heavy cream for a lighter version of the clam chowder.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can omit the bacon and use vegetable broth instead of chicken broth.
Can I freeze the clam chowder for later?
Yes, you can freeze the clam chowder for later. Just make sure to cool it completely before transferring it to a freezer-safe container.
How long will the clam chowder last in the refrigerator?
The clam chowder will last in the refrigerator for 3-4 days when stored in an airtight container.
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