Instant Pot Clam Chowder
User Reviews
5
Instant Pot Clam Chowder
Description
Instant Pot Clam Chowder combines two types of potatoes for texture and flavor complexity along with vegetables like celery, carrot, onion, and garlic. Bacon is first crisped in the pot to render fat and add savory flavor. The vegetables and herbs are sautéed in the bacon fat, then the pot is deglazed with clam juice or chicken stock to lift flavorful browned bits. Potatoes, stock, and fish sauce (optional) are pressure cooked briefly to tenderize the ingredients while preserving fresh flavors. Canned clams are added near the end, and cream can be stirred in for a richer soup. The chowder offers a well-rounded texture with a creamy, subtly savory broth enhanced by the seafood and herbs.
This chowder serves well as a satisfying meal on its own, especially when warmed. Crisp oyster crackers can be added for texture contrast. It’s suited for colder days or when clam chowder is desired but time is limited due to the pressure cooking method.
The notes highlight rendering bacon fat slowly in a cold pot for best crispiness, using a combination of potato varieties to achieve desired texture, and that fish sauce is optional but adds umami depth without overpowering the clam flavor. Slicing ingredients during bacon cooking saves time.
Ingredients
- 1 pound (454g) potato cubes, Yukon gold variety
- 1.5 pounds (680g) russet potato cubes
- 2 ribs (140g) celery , diced
- 2 (160g) carrot diced
- 3 cups (750ml) chicken stock unsalted
- 1 cup (250ml) clam juice or use another cup of unsalted chicken stock
- 6 cloves (30g) garlic , minced
- 6 lices (180g) Bacon , chopped
- 1 (232g) onion diced, medium
- ½ teaspoon (0.8g) thyme dried
- 2 (0.2g) bay leaf
- 2 cans (142g per can) clams rinsed & drained
- salt to taste
- black pepper to taste
- all-purpose flour optional, 2 tablespoons (16g
- fish sauce optional, 2 tablespoons (30ml
- heavy cream optional, 1 cup (250ml
- oyster cracker optional
Instructions
- Crisp Bacon: Add bacon in Instant Pot. Heat up Instant Pot using Sauté More function. Stir occasionally and allow bacon to crisp. Remove bacon and place them on a paper towel to absorb the excess fat.
- Saute Onions, Garlic, and Vegetables: Add diced onion in bacon fat, saute until softened (roughly 3 minutes). Add in 2 bay leaves, ½ tsp (0.8g) dried thyme, minced garlic, diced celeries, and carrots, then saute for another minute.
- Deglaze Instant Pot: Pour in 1 cup (250ml) clam juice or unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. *Pro Tip: Keep those brown bits because they're very flavorful!
- Pressure Cook Soup: Add in 2.5 lbs (1132g) potato cubes, 2 tbsp (30ml) fish sauce, and 3 cups (750ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then 15 minutes Natural Release. Remove the lid carefully.
- Blend & Cook Clams: Set aside half of the potato cubes, carrots, and celery. Find & discard the bay leaves. Blend the soup with an immersion hand blender. Bring the soup back to a simmer with the Saute function. Once it simmers, add in clams, and cook for roughly 2 minutes. Once the clams are fully cooked, add in previously set-aside potato cubes, carrots, and celery.
- Optional - Thicken with Flour & Cream: We recommend mixing 1 cup (250ml) heavy cream with 2 tbsp all-purpose flour until well combined. Slowly pour the flour cream mixture in clam chowder one third at a time until your desired thickness. Taste and season with more salt (for reference, we added 4 - 5 large pinches of kosher salt).
- Garnish & Serve: Garnish clam chowder with crisped bacon bits, freshly ground black pepper, and oyster crackers. Serve immediately & enjoy! :)
Notes
- Render bacon fat slowly by placing bacon in a cold pot before heating for even crisping.
- Use a mix of Yukon gold and russet potatoes for varied texture, or substitute with one type if needed.
- Slice vegetables while bacon crisps to streamline preparation.
- Fish sauce is optional; it boosts umami without making the soup taste fishy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 8
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 352mg | 15% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3488IU | 70% |
| Vitamin C | 23mg | 26% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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