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Instant Pot Clam Chowder
This restaurant-style Instant Pot Clam Chowder is ready in less than 30 minutes. Warm up your belly with this comfort food instant pot soup recipe.
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Course:
Dinner, Easy Weeknight Meal or Lunch, Lunch/Dinner
Cuisine:
American, Comfort Food
Keyword:
clams, comfort food, easy recipes, seafood, shrimp, soup
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Servings:
9
Calories:
254
kcal
Author:
Tracy
US Customary
Metric
Equipment
Instant Pot
Ingredients
▢
2
tbsp
butter
▢
1
white onion
chopped
▢
3
stalks celery
chopped
▢
1/2
cup
shredded carrots
▢
3
cloves
garlic
minced
▢
10
small-medium honey gold potatoes
quartered and chopped
▢
8
oz
frozen baby salad shrimp
or similar
▢
1/4
tsp
thyme
▢
1/2
tbsp
Salt
▢
Pepper to taste
▢
1
Bay Leaf
▢
8
cups
water
▢
13
oz
clams
2 6.5 oz cans (drained and juices reserved about 1 cup)
▢
2
cups
whole milk
▢
2/3
cup
flour
Instructions
Set Instant Pot to "Saute" function.
Add butter, onion, celery, carrots, and garlic.
Saute for a few minutes until vegetables are soft and fragrant.
Then add potatoes, shrimp, thyme, bay leaf,salt and pepper.
Then add reserved clam juice and water.
Seal and lock the lid of the Instant Pot and switch function to "Soup" or "High Pressure Cook" and set time for 15 minutes.
Once finished cooking, manual release the steam and carefully unlock the lid.
Switch back to the "Saute Function".
Add in drained clams and milk.
Then slowly whisk in the flour.
Whisk and simmer until thickened.
Taste and add more salt and pepper to taste.
Serve hot and enjoy.
Notes
You can add more flour for a thicker chowder.
Nutrition
Calories:
254
kcal
|
Carbohydrates:
45
g
|
Protein:
13
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
71
mg
|
Sodium:
676
mg
|
Potassium:
946
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1300
IU
|
Vitamin C:
40
mg
|
Calcium:
141
mg
|
Iron:
3
mg
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