Instant Pot Salmon & Clam Chowder Recipe | Inherited Recipes

This Instant Pot Salmon & Clam Chowder recipe has always been one of my husband’s favorites. I made this the first winter we were married, and he had 5 bowls in one sitting! This chowder is a bit more on the brothy side, but I love that because it is less heavy than traditional chowder! However, if you love that creamy chowder, you can always add some cornstarch 🙂 This recipe is so simple and delicious, the perfect thing to warm you up on a winter evening!

This chowder also pairs wonderfully with my sourdough dinner rolls! I can’t make this recipe without my husband asking for those rolls!

How to make Instant Pot Salmon & Clam Chowder

1. Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
2. Next thing is to use the sauté function on the Instant pot, and sauté the butter, onion, celery, thyme, pepper, garlic, and salt and cook for 5-7 minutes
3. Next, turn the saute function off. Add the potatoes, clam/water mixture, and salmon and stir. Then seal the instant pot, and cook on high pressure for 4 minutes. Allow it to cool for 3 min, then release the steam manually.
4. After the lid is off the instant pot, add the clams, half and half, and cornstarch. If the corn starch is added, let it sit for a few minutes to allow it to thicken up.
5. Serve and enjoy!

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Instant Pot Salmon Clam Chowder

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

This recipe is so fast to make, but tastes like a 5-star restuarent! It will becone your new favorite winter recipe!

Equipment

• Instant Pot

Ingredients

• 2 6.5 oz cans clams (Save the clam juice)
• Water (to add to the clam juice)
• 4 Tbs butter
• 1 onion diced
• 2 stalks celery
• ¼ tsp thyme (or 2 springs of fresh thyme)
• 1 tsp pepper
• 1 tsp salt
• 3 cloves garlic (pressed, or minced)
• 1 ½ lbs potatos (I used a medley bag of baby potatoes and it was a 1.5 lb bag, skin can stay on)
• 1 ⅓ cups Half and Half
• 3 6 oz Salmon Filets (boneless, and skinless)
• 1 ½ Tbs corn startch or potatoe startch (optional, for thickness)

Instructions 

• Open the cans of clam, and drain the juice into a 2 cup measuring cup, then add water to the measure cup so that it makes 2 cups of liquid, and set to the side
• Use the saute funstion of the instant pot and add the onion, celery, pepper, thyme, salt, pepper and garlic, and sautee until the onions get translucent.
• Add the potatoes, (i chopped them roughly) and the clam/water juice, and salmon into the instant pot. Turn off the sautee function.
• Put the lid on the instant pot, and lock into place, and turn the steam knob to the sealing position.
• Set to pressure cook- high pressure- and set to 4 minutes cook time. After it has cooked, let it rest for 3 minutes, then use quick release to let the steam out until the pin drops. Open the lid carefully, facing away from you.
• Optional- you can mash the potatoes if you want, that will also make a thicker chowder.
• Add the clams and half and half (and corn starch if desired) and turn the sautee function back on, but onto the lowest section. To heat, but not boil. Allow to thicken if desired.
• Serve with crackers or some nice rolls!

Notes

Bacon can be added for more flavor! Just sautee the bacon first, then go to sautee the onions, and celery with the bacon, after it has cooked!

Course: Main Course

Cuisine: American

Keyword: clam chowder, easy dinner, Instant Pot, salmon

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