First, in the pressure cooker, combine the stock, onions, potatoes, celery, garlic, salt, pepper, thyme, and bay leaves.
1 cup seafood stock, ½ cup white onion, 2 russet potatoes, 1 celery rib, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon garlic cloves, 1 teaspoon dried thyme, 2 bay leaves
Next, set the cooker to Manual/High Pressure for 5-mins. Once the cooking process has finished, perform a quick release.
Then, remove the bay leaves, turn the pressure cooker on to Saute/Cook, and whisk together the half and half and corn starch.
1 cup half and half, 2 ½ tablespoon cornstarch
Now, add the clams and cornstarch mixture to the soup. Stir everything together and let it cook until the chowder reaches your desired thickness.
20 ounces clams
Last, turn off the pressure cooker and serve the clam chowder.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1-cup. Furthermore, it does not include the green onions, crackers, or any other topping you might add. The soup can be stored in your fridge in a sealed container for up to 3-days.