The Instant Pot is addicting to use, and I have quickly learned how much time it saves me. While it cooks, I go off and cook other items, or clean…or in this case, got in a cardio workout before dinner! The other benefit of cooking in an Instant Pot, is it keeps the smell down. Ever cook soup for hours and your house smells/reeks of it? Well, I use the Instant Pot on top of my stove, and when I go to vent it, I run the hood vent, sucking most of it outside (which might be cruel to the neighbors…..)
Instant Pot New England Clam Chowder
- 1 pound uncured bacon, chopped
- 1 large yellow onion, chopped
- 1 pound carrots, peeled and cut into thick coins
- 1 Tbsp garlic, minced
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- 4 russet potatoes, peeled and roughly chopped (bite size)
- 5 cups lower sodium broth
- 1 10-ounce can clams
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 12-ounce cans evaporated whole milk
- 1 cup milk
Add bacon to Instant Pot, press “saute” and adjust to “less”. Let cook until it is releasing the fat. Add in the onion and carrots, saute until bacon is done. Add garlic, thyme, and pepper.
Add in potatoes, broth, and drain the clam juice into the pot (reserving the clams).
Close and lock the lid of the Instant Pot. Press “soup” (or manual) and adjust time to 5 minutes.
While it is cooking, in a small saucepan melt the butter over medium heat. Add in flour, cook for few minutes, whisking. Add in about a cup or two of the milk to make a smooth liquid, set aside.
When the time is up on the pot, use the “quick release” method to vent fully, then open.
Add in the prepared flour mixture, remaining milk and reserved clams. Press “saute” and bring to a simmer, stirring often, until it is a bit thickened. Press “cancel” to stop.
Our Instant Pot is an 8 quart, the recipe will work in a 6 quart as well.
You can substitute regular milk for the evaporated milk in a pinch (you will need about 3 cups milk for the cans). Evaporated milk gives the texture of cream, without the fat and calories.