Easy Instant Pot® Clam Chowder

This creamy Instant Pot® clam chowder can easily be made in under an hour with canned clams, Yukon Gold potatoes, evaporated skim milk, and bacon.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 424 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup chopped onion
• salt and ground black pepper to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon dried thyme
• water as needed
• 1 tablespoon potato starch (Optional)
• 3 (6.5 ounce) cans chopped clams, undrained
• 4 slices bacon, chopped into 1/2-inch pieces
• 4 cups peeled and cubed Yukon Gold potatoes
• 1 ⅓ cups evaporated skim milk

Recipe Instructions

Step 1

Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.

Step 3

Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 5

Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.