SOUTHWEST CHICKEN CORN CHOWDER RECIPE RECIPES

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CLAM CHOWDER – INSTANT POT RECIPES



Clam Chowder – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

13 ounces chopped clams ( 2 cans , drained and juices reserved,)
5 slices bacon (diced)
1 onion (, finely diced)
3 tbsp butter
2 sprigs fresh tyme (or 1/4 tsp dried)
1 1/2 tsp celery seed (or 2 stalks celery, diced)
2 cloves garlic (, minced)
1 1/2 tsp kosher salt
1/4 tsp pepper
1 1/2 lbs gold potatoes (cut into 1/2 inch dice)
1/3 cups half and half
snipped chives (, for garnish)

Steps:

  • Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  • Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  • Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  • Add garlic, salt and pepper and cook for 1-2 minutes more.
  • Add clam juice and potatoes and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  • Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  • Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  • Garnish with snipped chives

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.

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