Easy Instant Pot Clam Chowder

🧂 Ingredients

• 4 slices bacon

  chopped
• 3 tablespoons butter
• 1/2 onion

  chopped
• 2 stalks celery

  chopped
• 1 small carrot

  chopped
• 2 cloves garlic

  minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 cups gold potatoes

  skinned and diced (about 1.25 pounds)
• 3 sprigs fresh thyme
• 2 cups water

  or clam juice & reserved clam juice
• 13 oz chopped clams

  juice reserved, 2 – 6.5 oz cans
• 1 1/2 cups heavy cream
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water

  optional

Instructions

• 1 Turn on saute mode on the Instant Pot. When hot, add the bacon and cook until
  the fat is rendered. Remove from pot.
• 2 Add the butter, onion, carrot, and celery. Sauté until softened, about 5
  minutes. Add the garlic, salt and pepper and cook for 1 minute. Scrape the
  bottom of the pot with a spatula to remove the browned bits. Add in the potatoes
  and 2 of the sprigs of thyme.
• 3 Turn off saute mode.
• 4 Drain the clam juice into a liquid measuring cup. Fill with water or additional
  clam juice to 2 cups. Pour the clam juice mixture into the pot. Add the bacon
  and lock on the lid. Set the vent to sealing.
• 5 Pressure cook for 4 minutes on high. When done, allow the pressure to release
  for 3 minutes, then manually release remaining pressure. Open the lid and stir.
• 6 Using a potato masher, mash some of the potatoes to thicken the soup, leaving
  some potato chunks for texture.
• 7 Turn back on saute mode (on low if possible). Add in the clams and cream. Simmer
  until warmed through. To thicken more, add optional cornstarch mixed with water,
  and stir the soup until thickened. Taste and season as necessary. Serve with
  additional fresh thyme on top.

Nutrition Info