Instant Pot Spring Clean Clam Chowder

October 22, 2020By Alysa Seeland

Instant Pot Lemon & Garlic Clam Chowder

Name: Instant Pot Lemon & Garlic Clam Chowder
Yield: 6
Ingredients: 6 oz bacon, small diced; 2 Tbsp butter; 1 medium yellow onion, small diced; 2 stalks celery, small diced; 20 ozs canned, chopped clams with the juice; 1 cup FOND’s Lemon &amp; Garlic Bone Broth; 1 Tbsp fresh thyme leaves, chopped; 1 ½ lbs russet potatoes, medium diced; ½ cup heavy cream; 1 Tbsp arrowroot powder or cornstarch

Rated 5 stars by 2 users

Servings

Calories

370

This soup is sure to make you happy as a clam!

Who doesn't love an easy, set it and forget it recipe? This clam chowder is absolutely delicious and pairs perfectly with our Lemon & Garlic Bone Broth!

Image of Instant Pot Lemon & Garlic Clam Chowder

Ingredients

6 oz bacon, small diced
2 Tbsp butter
1 medium yellow onion, small diced
2 stalks celery, small diced
20 ozs canned, chopped clams with the juice
1 cup FOND’s Lemon & Garlic Bone Broth
1 Tbsp fresh thyme leaves, chopped
1 ½ lbs russet potatoes, medium diced
½ cup heavy cream
1 Tbsp arrowroot powder or cornstarch

Directions

In your Instant Pot, turn on the saute function and add the chopped bacon. Let it start rendering, but do not let it become crispy.
Add the butter and the onion and saute for a few minutes until the onions become translucent. Add the celery and saute for a few more minutes.
Turn off the saute function. Add the clams, bone broth, thyme leaves, potatoes and heavy cream. Mix everything together well. Close the lid and the vent, and set to pressure cook for 5 minutes. Let the steam naturally release for 5 minutes, then release the vent. Once all the pressure is gone, remove the lid and turn the saute function back on again.
Take ⅓ cup of the soup and mix it with the arrowroot, and then stir it very well back into the soup. Turn the saute function off, and serve hot!