This Instant Pot Clam Chowder is made with celery, onion, clam juice, cooking sherry, minced clams, potatoes, and heavy cream.
I went to Cape Cod about a month ago, where its much colder than it is down here in New Jersey, and all I was craving was Clam Chowder. After all, it is what New England is famous for. I love my Clam Chowder on the thick side, so if you do too, this recipe is for you!
For this Instant Pot Clam Chowder, you won’t be using fresh clams, but canned clams. It is much more affordable, easier and just as delicious, TRUST me! You could choose to garnish with some crispy bacon as well. I crushed salted crackers and topped the soup off with them. This recipe only uses 1 cup of cream as opposed to many other recipes that use 4 cups or more, so it is not as indulgent.
How to make this Instant Pot Clam Chowder
Place the butter in the pressure cooker and hit sauté for 5 minutes on high level. Stir until the butter melts and add the onion and celery until soft. Add flour and stir until I coat it.
Add the clam juice including the clam juice from the minced clams and scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck. Put in the thyme, bay leaves, chicken bouillon and the sherry cooking wine. Finally add the potatoes and stir.
Secure the lid and pressure cook on high for 5 minutes. Quick release and remove the lid. Hit cancel if it says keep warm and hit sauté on high.
Mix 2 tablespoons of cornstarch and two tablespoons of water and pour into the soup. Add the half and half, minced clams, salt, and pepper. Simmer for 2 minutes and you’re done!