Instant Pot Manhattan Clam Chowder Recipe
Description
This Instant Pot Manhattan Clam Chowder recipe is a rich and hearty meal that will fill your belly with warmth and nourishment. This soup is packed with potatoes, celery, and tomato-based broth that is full of flavor. Fresh clams add a delicious briny flavor to the soup and make it even more scrumptious. It's the perfect meal for those cold winter nights when you need a comforting bowl of soup. It's also easy to make and can be ready in just a few minutes. So, why not try this delicious Instant Pot Manhattan Clam Chowder recipe tonight and savor its delicious flavors?
Prep Time
This easy and delicious Instant Pot Manhattan Clam Chowder recipe takes only 15 minutes of prep time. All you need to do is chop the vegetables, open the cans of clams, and measure out the ingredients. It's simple, fast, and easy to make this delicious soup.
Cook Time
Once you have prepped all the ingredients, you can cook the Instant Pot Manhattan Clam Chowder in just 10 minutes. The Instant Pot does the work for you, so you don't have to stand over the stove stirring and cooking for hours. You can get a delicious, warm bowl of soup in just a few minutes.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup diced potatoes
- 2 cloves minced garlic
- 2 cups clam juice
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cans (6.5 oz) minced clams
- ¼ cup chopped fresh parsley
Instructions
1. Set your Instant Pot to the "Sauté" setting and melt the butter. Add the onion, celery, and potatoes and sauté for about 5 minutes, stirring occasionally.
2. Add the garlic and sauté for an additional minute. Add the clam juice, tomatoes, thyme, and black pepper.
3. Close the lid and set the Instant Pot to the "Manual" setting for 5 minutes. When the timer is done, let the pressure release naturally for 10 minutes, then release the remaining pressure.
4. Open the lid and add the clams and parsley. Stir and let the soup sit for 5 minutes, stirring occasionally.
5. Serve the soup warm with your favorite crusty bread.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Wooden spoon
Notes
You can use canned or fresh clams for this recipe. If you are using canned clams, make sure to drain the juice before adding them to the soup.
You can also add other vegetables to this soup, such as carrots, bell peppers, or corn.
If you want a thicker soup, you can mix a tablespoon of cornstarch with a few tablespoons of water and stir it into the soup before serving.
This soup can also be made in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition: Per Serving
- Calories: 153 kcal
- Carbohydrates: 19 g
- Protein: 8 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 39 mg
- Sodium: 476 mg
- Potassium: 543 mg
- Fiber: 3 g
- Sugar: 4 g
- Vitamin A: 575 IU
- Vitamin C: 18.9 mg
- Calcium: 87 mg
- Iron: 2.2 mg
Recipe Tips
For a creamier soup, stir in a cup of heavy cream or half and half at the end of cooking.
For a smoky flavor, add a teaspoon of smoked paprika or a few strips of bacon at the beginning of cooking.
For a spicy kick, add a teaspoon of red pepper flakes or a few dashes of hot sauce at the beginning of cooking.
For extra flavor, top each bowl of soup with freshly chopped parsley and a squeeze of fresh lemon juice.
For a heartier soup, add a can of drained and rinsed beans at the end of cooking.
This soup can be served with a variety of toppings such as shredded cheese, sour cream, or crumbled bacon.
Post a Comment for "Instant Pot Manhattan Clam Chowder Recipe"