Pressure Cooker Manhattan Clam Chowder

6
Dawn Whitted

By
@dawn01

My family loves clam chowder so I make it when the weather gets colder. It is definitely a process but toatally worth it. This recipe allows for a quick chowder that still has a wonderful flavor infused by way of pressure cooking. The best part is that it's done in under an hour so that means you can make it during the work week.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
10 Min
Cook:
10 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 1 Tbsp
    olive oil
  • 1/2 stick
    butter, unsalted
  • 1 medium
    yellow onion
  • 2-3 stalk(s)
    celery, diced
  • 2 large
    carrots, peeled & diced
  • 1 large
    parsnip, shredded *optional
  • 1 small
    zucchini, shredded *optional*
  • 3-4 medium
    potatoes, peeled & diced
  • 1/4 c
    all purpose flour
  • 1 c
    chardonnay (1 buy 4pk mini bottles)
  • 4 c
    chicken stock, no salt
  • 1 large
    bay leaf. dried
  • 1 tsp
    thyme, dried
  • 1 tsp
    red pepper flakes
  • 2 Tbsp
    worcestershire sauce
  • 2 clove
    garlic, diced
  • 1/2 can(s)
    tomato paste
  • 1 can(s)
    stewed tomatoes with juice
  • 1 can(s)
    baby clams (strain & reserve juice)
  • 1 can(s)
    evaporated milk
  • 2-4 pinch
    salt and pepper

How to Make Pressure Cooker Manhattan Clam Chowder

Step-by-Step

  1. I use my electric pressure cooker for this recipe:
    Preheat electric pressure cooker using the Brown setting.
  2. Add olive oil and 1/2 stick of butter to begin melting.
  3. Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
  4. Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
  5. Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
  6. Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid.

    The cooker will be quite full.
  7. Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
  8. Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir.

    Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
  9. This Manhattan Clam Chowder is done!

    To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for.

    Be sure to taste and season with salt and pepper to your liking.
  10. My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.

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