DAIRY FREE CLAM CHOWDER

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This Creamy Dairy Free Clam Chowder is made in the Instant Pot in only 10 minutes! Enjoy this hearty, creamy chowder all fall and winter long!

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STEP 1. Cook the bacon. Press the saute function on your Instant Pot. Cut bacon into small pieces while the pot heats up. Cook bacon for 5 minutes or until nice and crispy.

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STEP 2. Transfer to a plate lined with a paper towel to drain.

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STEP 3. With the saute function still on, add the chopped onion and saute for 5 minutes with the leftover bacon fat. Add in arrowroot starch and cook for a couple of minutes

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STEP 4. Add diced potatoes, chicken stock.

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STEP 5. Add the clam juice.

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STEP 6. Set instant pot for HI pressure for 10 minutes.

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STEP 7. While the calm chowder is cooking, let's make the coconut cashew sauce. In a blender, add raw cashews and full-fat coconut milk

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STEP 8. Blend on high speed for 1 minute or until silky smooth.

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STEP 9. Drain the cans of clams into a fine mesh strainer.

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STEP 10. When the 10 minutes are up, do a manual release the steam. Open the lid and add in your dairy-free cream sauce and canned clams.

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STEP 11. I like to turn the saute function on and let the soup come to a simmer to reach its full thickness. This will take 3-5 minutes.

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STEP 12. Ladle soup into bowls and garnish with parsley, oyster crackers, and bacon bits.

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GRAB ALL THE RECIPE DETAILS AND NUTRITIONAL INFORMATION BELOW, VIA THE LINK!

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