Instant Pot Manhattan Clam Chowder

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Instant Pot Manhattan Clam Chowder

Joan
Adapted from Pressure Luck
Course Main Course, Soup
Servings 8

Equipment

  • 6 quart or larger Instant Pot or Electric Pressure Cooker

Ingredients
  

  • 1 Tbsp butter
  • 4 slices bacon, diced
  • 1 large onion chopped
  • 3 ribs celery diced
  • 28 oz canned petite diced tomatoes
  • 18-24 oz canned minced clams, drained and liquid reserved
  • 1 Tbsp dried parsley
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1 bay leaf
  • 1/2 tsp dried crushed thyme
  • 1/2 tsp Old Bay
  • 1 cup chicken broth or clam base
  • 2 carrots thinly sliced
  • 1 pound potatoes peeled and cubed

Instructions
 

  • Turn Instant Pot to Saute.
  • Add butter and let melt. Add celery and onions and cook about 4-5 minutes until they begin to soften.
  • Add bacon and cook an additional 4 minutes until bacon begins to crisp.
  • Add chicken broth and scrape the bottom of the pot to deglaze it – get up all the little browned bits.
  • Add reserved clam juice, but not clams.
  • Add in diced tomatoes, all the seasonings and stir well
  • Add in potatoes and carrots
  • Put lid on and close sealing valve
  • Press the pressure cook button and cook on high pressure for 5 minutes.
  • Do a quick controlled release when the soup is done cooking.
  • Add clams and stir. Let sit 2 minutes so the clams heat through in the hot soup.
  • Serve. Makes 8 servings. (I weigh out the entire batch of soup in grams and divide by 8 to figure out how much soup is in each serving. Each serving is approximately 1 1/2 cups of soup
Keyword instant pot, manhattan clam chowder, soup