Instant Pot Creamy Clam Chowder (Keto)
2019-01-23 11:32:16
Serves 6
Excellent chowder!
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
- 3 6.5 oz. canned chopped clams
- 1 pound cooked bacon chopped (divided)
- 4 teaspoons minced garlic
- 1 cup chopped onion
- 1/2 cup chopped celery
- 8 ounce sliced mushrooms
- 8 ounce cream cheese, softened
- 4 Tablespoons butter
- 3 cups clam broth
- 1 cup heavy cream
- 2 cups fresh chopped spinach
- 1 teaspoon thyme
- salt and pepper to taste
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Instructions
- Drain clams and save the juice.
- Add enough chicken stock to make 3 cups of broth.
- Turn Instant Pot on Sautee mode.
- Sautee the celery, onion, mushrooms and half the bacon until onion softens.
- In a large bowl, blend until smooth the cream cheese, butter, garlic and broth then pour into pot.
- Season with thyme, salt and pepper.
- Turn off Sautee mode (hit Cancel button).
- Cover and pressure cook for 30 minutes (Soup setting).
- Slow release the pressure (10 minutes), mix well adding the spinach and cream.
- Cover and let sit for 10 minutes to wilt spinach.
- Top with remaining chopped bacon and serve.
Notes
- If you're one who likes potato in chowder, add peeled and cubed turnips before pressure cooking!
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