Step 1

Crisp Bacon: Add bacon in Instant Pot. Heat up Instant Pot using Sauté More function. Stir occasionally and allow bacon to crisp. Remove bacon and place them on a paper towel to absorb the excess fat.

Step 2

Saute Onions, Garlic, and Vegetables: Add diced onion in bacon fat, saute until softened (roughly 3 minutes). Add in 2 bay leaves, ½ tsp (0.8g) dried thyme, minced garlic, diced celeries, and carrots, then saute for another minute.

Step 3

Deglaze Instant Pot: Pour in 1 cup (250ml) clam juice or unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. *Pro Tip: Keep those brown bits because they're very flavorful!

Step 4

Pressure Cook Soup: Add in 2.5 lbs (1132g) potato cubes, 2 tbsp (30ml) fish sauce, and 3 cups (750ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then 15 minutes Natural Release. Remove the lid carefully.

Step 5

Blend & Cook Clams: Set aside half of the potato cubes, carrots, and celery. Find & discard the bay leaves. Blend the soup with an immersion hand blender. Bring the soup back to a simmer with the Saute function. Once it simmers, add in clams, and cook for roughly 2 minutes. Once the clams are fully cooked, add in previously set-aside potato cubes, carrots, and celery.

Step 6

Optional - Thicken with Flour & Cream: We recommend mixing 1 cup (250ml) heavy cream with 2 tbsp all-purpose flour until well combined. Slowly pour the flour cream mixture in clam chowder one third at a time until your desired thickness. Taste and season with more salt (for reference, we added 4 - 5 large pinches of kosher salt).

Step 7

Garnish & Serve: Garnish clam chowder with crisped bacon bits, freshly ground black pepper, and oyster crackers. Serve immediately & enjoy! :)