Fast and Easy Clam Chowder with Instant Pot®

Ingredients 0/10

Step 1

Drain the clams through a colander set over a measuring cup to catch the juice—you should have a little over 2 cups of liquid saved. Turn your Instant Pot to the sauté setting and cook the bacon until it’s nice and crispy, about 5 minutes. Once done, transfer the bacon to a plate lined with paper towels and set it aside.

Step 2

Leave just a tablespoon of bacon grease in the pot and discard the rest. Add the chopped onion and celery, cooking them in the bacon fat until the onion becomes soft and translucent, which should take around 5 minutes. Toss in the garlic and cook for another minute until fragrant.

Step 3

Pour about 1/4 cup of the clam juice into the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Then add the potatoes, carrots, pepper, thyme, and the rest of the clam juice. Seal the lid and set the Instant Pot to high pressure for 4 minutes. It will take about 10 to 15 minutes for the pressure to build.

Step 4

Once the cooking time is up, let the pressure release naturally for about 5 minutes, then carefully do a quick release to let out any remaining steam. Open the lid and take out about 3/4 cup of the cooked potatoes. Mash them with a fork, then stir them back into the pot to help thicken the chowder.

Step 5

Switch the Instant Pot back to sauté and add the clams along with the half-and-half. Warm everything through gently—don’t let it boil. Finally, ladle the chowder into bowls and sprinkle the crispy bacon on top before serving.