New England Clam Chowder (Pressure Cooker) - cooking recipe

Ingredients

3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)

Preparation

Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
Drain off all but 1/4 of the fat and saute onion for several minutes.
Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
Remove from heat, depressurize and remove lid.
Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.