Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 pint shucked clams or 2 – 6.5 oz cans minced clams
• 1 tbsp tomato paste
• 1/2 cup roughly chopped onion about half a small onion
• 29 oz diced tomatoes (2-14.5 oz cans; undrained
• 1/2 tsp dried basil or marjoram
• 1/4 tsp pepper
• 1 cup finely diced celery
• 1 1/2 cups finely diced peeled potatoes
• 3 bacon slices cooked and crumbled

Instructions

1. Chop shucked clams, reserving juice, set aside. Strain clam juice to remove bits of shell. Or, drain canned clams, reserving juice.
2. If needed, add water to clam juice to make 1 cup. Add clam juice, tomato paste and onion to the blender pitcher and secure the lid.
3. Touch PULSE, then touch START.
4. When the Pulse program is complete, add the tomatoes and their juices, basil or marjoram, pepper, celery and potatoes. Stir to combine.
5. Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
6. When Soup program is complete, stir the soup and then resecure the lid.
7. Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
8. When Soup program is complete, test potatoes for doneness and restart program if needed.
9. Stir in clams, then resecure the lid. Touch SOUP once (chunky soup) and then touch START. Heat clams through 1-2 minutes and then touch CANCEL.
10. Adjust seasonings. Serve hot garnished with crumbled bacon.