Instant Pot Manhattan Clam Chowder
Adapted from Pressure Luck
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