Instant Pot Clam Chowder

Clam chowder is especially tasty when it’s served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. —Taste of Home Test Kitchen

Instant Pot Clam ChowderTaste of Home
Servings Prep Time Cook Time
8servings (2 quarts) 20minutes 25minutes
Servings Prep Time
8servings (2 quarts) 20minutes
Cook Time
Portions: servings (2 quarts)
Portions: servings (2 quarts)
  1. Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
  2. Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
Recipe Notes

Nutrition Facts
1 cup: 227 calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g carbohydrate (4g sugars, 2g fibre), 8g protein.