Instant Pot Vegan New England Clam Chowder Food

INSTANT POT NEW ENGLAND CLAM CHOWDER

Steps:

• Add the butter to the Instant Pot and hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. When melted, add the onions and celery and stir constantly for about 2-3 minutes
• Add the flour, coat the onions and celery with it and mix well
• Add the chicken broth, sherry, all of the clam juice (but NOT the clams!), bay leaves, leafy tops from the celery and potatoes. Stir well
• Secure the lid and hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 5 minutes. Quick release when done and remove the lid
• Hit "Keep Warm/Cancel" again and then hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. Add in the clams, heavy cream and salt & pepper (and the Old Bay and/or Zatarain's ONLY if you want it a little spicy and with a kick) and bring to a simmer. Stir well for about 2 minutes and once it begins to bubble, it's done and you can turn off the heat or keep on the "Keep Warm" setting
• Serve in either a bread bowl or top with some oyster crackers...or do both!
• Enjoy!

INSTANT POT VEGAN NEW ENGLAND "CLAM" CHOWDER

Steps:

• Pressing Sauté on Instant Pot. Adjust to Normal heat, and wait until display says "Hot."
• Add 1 tablespoon vegan butter to pan, and sauté cauliflower and shallots until softened and browned. Add salt and pepper to taste.
• Add white wine to deglaze pan, then press Off/Keep Warm.
• Place cauliflower, non-dairy milk and miso paste in high-speed blender or food processor and blend until smooth. Set aside.
• Return Instant Pot to Sauté mode on Normal heat.
• When hot, 1 tablespoon vegan butter and sauté mushrooms until browned. Remove and set aside.
• Add 1 tablespoon vegan butter, onions, celery, carrots, salt and pepper to pot, and sauté until translucent.
• Add potatoes and garlic. Sauté until fragrant, about 2 minutes.
• Add 2 tablespoons flour, and sauté until flour has evenly coated all vegetables and begins to brown.
• Add white wine to deglaze pot.
• Add thyme, bay leaves, vegetable broth, mushrooms, cream base, kelp powder and seaweed to pot.
• Close pot, turn vent to Sealing position, press Manual, and adjust time to 5 minutes.
• When cooking is complete, allow pressure to release naturally for 5 minutes before turning vent to release any remaining pressure.
• Open lid and stir contents, making sure nothing is stuck to pan.
• To serve, ladle soup into bowls. Garnish with thyme and oyster crackers or bread.

INSTANT POT® CLAM CHOWDER

Steps:

• Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
• Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

INSTANT POT CLAM CHOWDER

Steps:

• Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.