Instant Pot Clam Chowder
Cozy Up with the Best Instant Pot Clam Chowder!
Is there anything more comforting than a warm bowl of clam chowder on a chilly day? This Instant Pot Clam Chowder recipe takes all the classic flavors you love and delivers them in a fraction of the time! Forget hours of simmering on the stovetop – with the magic of the Instant Pot, you can have a creamy, delicious chowder ready to enjoy in under an hour.
We’ve streamlined the process without sacrificing any of the rich, comforting flavors. Crispy bacon, tender potatoes, and succulent clams come together in a creamy broth that’s simply irresistible. This recipe is perfect for a weeknight dinner, a weekend lunch, or a cozy gathering with friends and family.
What makes this Instant Pot Clam Chowder so special?
- Speed: The Instant Pot drastically reduces the cooking time compared to traditional methods.
- Flavor: We build layers of flavor with bacon, onions, and a generous amount of clam juice.
- Creamy Texture: The combination of potatoes and heavy cream creates a luxuriously smooth and satisfying chowder.
- Easy Cleanup: One-pot cooking means fewer dishes to wash!
Tips for the Perfect Chowder:
- Bacon is Key: Don’t skimp on the bacon! It adds a smoky depth of flavor that’s essential to a good clam chowder.
- Potato Choice: We recommend using Yukon Gold or Russet potatoes for their creamy texture.
- Clam Juice Quality: Use a good quality clam juice for the best flavor. You can also use bottled or canned clams, but be sure to drain them well.
- Arrowroot Slurry: The arrowroot slurry is crucial for thickening the chowder. Make sure to whisk it thoroughly with cold water to prevent lumps.
Frequently Asked Questions:
Q: Can I use fresh clams?
A: While you can, it’s more time-consuming. Using canned or bottled clams is perfectly acceptable and convenient for this recipe.
Q: Can I make this chowder ahead of time?
A: Yes! Chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze clam chowder?
A: While you can freeze it, the texture may change slightly. The cream can separate upon thawing. It’s best enjoyed fresh or within a few days of refrigeration.
Q: What if I don’t have arrowroot powder?
A: You can substitute cornstarch, but use a 1:1 ratio. Mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry.
Q: Can I add other vegetables?
A: Absolutely! Celery, carrots, or even a little corn would be delicious additions.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Clam Chowder is a guaranteed crowd-pleaser.
Instant Pot Clam Chowder
Ingredients
- 1 pound bacon
- 1 medium onion chopped
- 4 cups potatoes peeled and cubed
- 4 cups clam juice
- 1 pint heavy cream
- 2 cans chopped clams 6.5oz cans, undrained
- 2 tablespoons arrowroot powder
- 1/4 cup cold water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook bacon in the Instant Pot on the saute setting until crispy. Remove bacon and set aside, leaving the grease in the pot.
- Add onion to the pot and saute until softened, about 5 minutes.
- Add potatoes and clam juice to the pot. Season with salt and pepper.
- Close the lid and set the Instant Pot to manual high pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- In a small bowl, whisk together arrowroot powder and cold water until smooth.
- Select the saute setting. Slowly pour the arrowroot slurry into the Instant Pot, stirring constantly until the chowder thickens.
- Stir in heavy cream and chopped clams. Heat through.
- Crumble cooked bacon over the chowder before serving.
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