Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes
6
New England Clam Chowder By Laura Pazzaglia
I
n the cold pressure cooker, with the top off, add
the bacon. Then press [Saute] and then [Adjust]
until the selection goes to “Less”. When the bacon
releases its fat and it begins to sizzle, add the onion,
salt and pepper.
Raise the heat by pressing [Cancel] and then [Saute].
When the onions have softened, add the wine and
scrape all of the brown delicious bits off the bottom of
the cooker to incorporate into your sauce. Let the wine evaporate almost completely
and then add the diced potatoes, clam juice (if you do not have 2 cups of juice,
compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 5 minutes pressure cooking time.
When time is up, open the cooker using Quick Release (see page 5).
While pressure cooking, make a roux to thicken the chowder by blending equal
amounts of butter and flour over low heat and stirring constantly with a small wooden
spoon until they are both well blended.
To the uncovered cooker add the roux, milk, cream and strained clams. Press [Saute’]
and simmer all of the ingredients in the pressure cooker for about 5 minutes or until
thickened to the desired consistency.
Serve garnished with soup crackers or inside a bread bowl.
Serves 4 -6
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
300 g (11 oz) strained frozen
or canned clams
2 cups clam juice (or liquid
from packaged clams plus
water)
1 cup, smoked and cured
bacon cubed
1 onion, finely chopped
1/2 cup of white wine
2 medium potatoes, cubed
1 bay leaf
1 sprig thyme
1 pinch, cayenne pepper (or
red pepper flakes)
1 cup of milk
1 cup of cream
1 tbsp butter
1 tbsp flour