Ingredients

• 3 , 6.5 ounce
• 1.5 cups water , or as needed
• 4 slices bacon , chopped into 1/2-inch pieces
• 1 cup chopped onion
• 2 tablespoons butter
• 4 cups peeled and cubed Yukon Gold potatoes
• 2 tablespoons all-purpose flour
• 0.25 teaspoons dried thyme
• 0.25 teaspoons garlic powder
• salt and ground black pepper to taste
• 1.33 cups evaporated skim milk
• 1 tablespoon potato starch , Optional

Instructions

1. 1 Drain clam juice from 2 cans into a 2-cup liquid measure, then fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to release the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
3. 3 Add potatoes and clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams.
6. 6 Heat chowder without boiling, about 5 minutes. Stir in potato starch to thicken.

Nutrition per serving