Instant Pot Clam Chowder

This Instant Pot clam chowder brings the best flavors and tastes of the New England coast to your kitchen with minimal effort. Not only is it incredibly simple to prepare, requiring only 20 minutes of prep time, but it also takes the hassle out of standing over a hot stove.

The secret lies in the pressure cooking process, which expertly infuses the flavors of potatoes, onions, celery and carrots with aromatic herbs, heavy cream and savory clam juice, all while keeping the clams tender and succulent in a fraction of the time.

Best of all, this recipe makes eight generous servings, making it ideal for feeding a hungry crowd or enjoying leftovers throughout the week.

Ingredients for Instant Pot Clam Chowder

• Potatoes: Peeled potatoes add heartiness and texture to the chowder. Use waxy varieties like Yukon Gold, which hold their shape better during pressure cooking.
• Mirepoix: A classic French flavor base, mirepoix is a mix of onions, celery and carrots that create a complex soup base for this clam chowder.
• Garlic: Minced garlic infuses the chowder with an aromatic depth.
• Clam juice: Clam juice infuses the base with a characteristic briny, ocean flavor that enhances the chowder’s overall seafood profile
• Chicken broth: A cup of chicken broth adds a savory undertone and helps to balance the seafood flavors.
• Thyme: One teaspoon of dried thyme introduces an earthy, slightly minty note that pairs well with the rest of the ingredients.
• Clams: Two cans of minced clams are the star of this clam chowder recipe, providing a tender texture and distinctive flavor.
• Flour: All-purpose flour helps thicken the chowder to its characteristic consistency.
• Heavy cream: Heavy whipping cream adds a velvety texture that defines a great clam chowder recipe.
• Bacon: Crumbled bacon strips add a smoky, salty flavor and crispy texture to contrast with the creamy soup.

Directions

Step 1: Prepare the vegetables and base

In a 6-quart Instant Pot, combine the potatoes, onion, celery, carrots, garlic, clam juice, chicken broth, dried thyme, salt and pepper. Drain and reserve liquid from clams and add the liquid to the pressure cooker. Set the clams aside.

Step 2: Pressure cook the base

Lock the lid and close the pressure-release valve. Set the Instant Pot to pressure cook on high for 15 minutes. Once the cook is complete, perform a quick release of the pressure.

Step 3: Thicken the chowder

Select the saute setting and adjust for low heat. In a separate bowl whisk together the flour and heavy cream until smooth. Gradually stir this slurry into the soup. Cook and stir until the clam chowder has slightly thickened, about six to eight minutes.

Step 4: Add clams

Stir the reserved clams into the chowder and cook until heated through. Taste and adjust seasoning if necessary.

Step 5: Serve

Ladle the hot Instant Pot clam chowder into bowls. Top each with crumbled bacon and a sprinkle of fresh thyme if desired. Serve immediately with oyster crackers on the side.

Editor’s Tip: For an extra smoky flavor use smoked bacon instead.

Recipe Variations for Instant Pot Clam Chowder

• Add in corn: Stir in one cup of sweet corn kernels for a touch of sweetness.
• Add more seafood: Mixed things up with the addition of diced fish, shrimp or scallops for a more seafood-heavy chowder.
• Amp up the spice: Add a pinch of cayenne pepper or red pepper flakes for a spicy twist to this easy clam chowder.
• Garnish with lemon: A squeeze of fresh lemon juice right before serving this Instant Pot clam chowder recipe will brighten all the flavors.
• Make it dairy-free: Replace the heavy cream with full-fat coconut milk for a dairy-free version of this Instant Pot clam chowder recipe.
• Make it thicker: If you like your clam chowder on the thick side, add another tablespoon of flour after it has finished pressure cooking.
• Serve in bread bowls: Make some bread bowls to soak up this creamy clam chowder.

How to Store Instant Pot Clam Chowder

Leftovers of this clam chowder can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat.

Can you freeze Instant Pot clam chowder?

Yes, you can freeze this Instant Pot clam chowder for up to three months. Separate the chowder into single servings and transfer to airtight zip-top bags, leaving an inch of space to allow for expansion. Place flat in the freezer for up to three months.

Instant Pot Clam Chowder Tips

What can you serve with instant pot clam chowder?

Serve this Instant Pot clam chowder as the star of your menu with a loaf of crusty homemade bread for dipping. For a full meal pair it with a crisp Caesar salad or grilled cheese.

How do you keep the chowder from curdling?

To prevent curdling when making this Instant Pot clam chowder recipe, make sure the heavy cream is at room temperature. Do not boil the chowder once the cream’s been added.

Can you use fresh clams in the recipe?

Yes, you can use fresh littleneck clams to make this clam chowder recipe. Steam the clams separately and reserve the cooking liquid. You can use it in place of the bottled clam juice. Add the clams in once the chowder has thickened.