This easy Instant Pot clam chowder soup recipe is packed with bacon and potatoes! One of the best pressure cooker soups I’ve made yet in just 10 minutes and it tastes just like Boudin Bakery’s in San Francisco! Creamy and delicious dinner that my kids rave about and there are never leftovers.
We love soup and came up with an easy Instant Pot clam chowder recipe last week to share. It turned just as good as the one I love at Boudin Bakery. One of our favorite easy Instant Pot recipes even the kids love. (originally published 10/17, participant in the amazon program affiliate links present)
If you need easy Ninja Foodi recipes, you can use that pot instead.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
I like it thick so it took me some time to get just the right consistency as well as keep all the flavor in the clams I added, but in the end it was absolutely delicious!
Instant Pot Clam Chowder
Of course you can add or as little as you want, load up the veggies or eliminate those if you wish.
- The great thing about using the pressure cook method vs. stovetop is you don’t have to stir constantly!
- Just throw it all in, add the clams, set to high pressure, and then add the rest of your ingredients at the end.
I don’t do a quick release on this one rather I move the pressure valve ever so slightly so it comes out slowly. This will ensure soup doesn’t spout out.
I added bacon but of course you could leave that out if you’d rather. I also like a lot of potatoes in my clam chowder soup and you can adjust that amount as well. As is I promise you it will be your favorite easy Instant Pot clam chowder ever!!
Instant Pot clam chowder soup
- Clams (I used canned)
- Clam juice (I used jarred)
- Flour (to thicken it up and make a roux)
- Could substitute cornstarch too
- Celery (optional but good)
- Bacon (optional)
- Half and Half
- can substitute chicken broth or vegetable broth
This is what it looked like when our Instant Pot New England clam chowder soup was done! I just threw a few frozen rolls in the oven and served those on the side.
Total time including prep and baking rolls was less than 30 minutes. It was a huge hit in our house!!
Looking for other Instant Pot soups?
- Easy Instant Pot minestrone soup
- Instant Pot potato corn chowder
- Healthy Instant Pot Italian wedding soup
If you’re making Ninja Foodi clam chowder the directions below will work.
- Just use the pressure cooker lid that is not attached to the pot & follow instructions.
Time needed: 5 minutes.
Instant Pot Clam Chowder
Put your pressure cooker on saute with a little olive oil and cook your bacon until it is not crispy but cooked. (add your onions now to soften at this time if you like)
Drain grease, deglaze pot and return pot to pressure cooker. Turn machine off.
- Add ingredients
Add diced onion (if you haven’t already), potatoes, water, garlic, clam juice, white pepper, bouillon cube (crushed) and garlic. Stir.
Put lid on Instant Pot or pressure cooker and set to pressure, high, for 5 minutes (6 minutes if you want your potatoes to be really soft).
Do a slow release (move steam valve just slightly so steam comes out slowly).
Take lid off and set to saute low. Add your half and half, celery and clams, stir. Put flour in a bowl and once the soup begins to boil add a few cups of hot soup, just the liquid, and whisk together to create a sort of roux to thicken your soup.
Pour this mixture back into your pressure cooker and stir.
Allow soup to bubble for 4-5 minutes, stirring intermittently, thickening as time goes on.
New England is thick creamy and white as you see here for the most part. Manhattan clam chowder is more tomato based so it is more red in color and thinner with more of a brothy texture.
Well you can add more vegetables if you want it chunkier with the flavors you love. With potatoes it becomes a bit thicker and adds more starch.
Create a roux of sorts with a mixture of cold water (or broth from the pot) and cornstarch or flour. Make sure you whisk those two together well so it is not chunky before adding into your boiling soup.
You can add diced onion, celery, potatoes, carrots, garlic, and some like a little red wine vinegar right before serving. We like a side of easy dinner rolls.
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How long can you keep clam chowder in the refrigerator?
If you have leftover soup you should wait until it has cooled first. Then transfer into airtight containers and into your fridge. It should last 3-4 days easily. Or freeze for 2 months.
Can clam chowder be reheated?
Yes it can. Reheat over medium heat in a saucepan stirring frequently. It isn’t recommended to use a microwave as ingredients may separate.
Can you refreeze clam chowder?
No, don’t do that. It will separate and the flavor will be altered in a way that won’t be to your liking. Once you thaw it out from frozen, reheat and enjoy for the best texture and flavor.
Easy Instant Pot Clam Chowder
- 8 oz clam juice
- 10 oz clams with juice
- 3 pcs bacon diced
- 3/4 onion diced
- 2 stalks celery middle, lighter pcs.
- 4 small potatoes skinned and diced small
- 1 c water can use vegetable or chicken broth
- 1/2 tsp garlic minced
- 1/4 tsp white pepper
- 2 c half and half
- 1 chicken bouillon cube or 1 tbsp granules (optional but adds to flavor)
- 6 tbsp flour
- Put your pressure cooker on saute with a little olive oil and cook your bacon until it is not crispy but cooked. (add your onions now to soften at this time if you like)
- Drain grease and return pot to pressure cooker. Turn machine off.
- Add diced onion (if you haven’t already), potatoes, water, garlic, clam juice, white pepper, bouillon cube (crushed) and garlic. Stir.
- Put lid on Instant Pot or pressure cooker and set to pressure, high, for 5 minutes (6 minutes if you want your potatoes to be really soft).
- Do a slow release (move steam valve just slightly so steam comes out slowly).
- Take lid off and set to saute low.
- Add your half and half, celery and clams, stir.
- Put flour in a bowl and once the soup begins to boil add a few cups of hot soup, just the liquid, and whisk together to create a sort of roux to thicken your soup.
- Pour this mixture back into your pressure cooker and stir.
- Allow soup to bubble for 4-5 minutes, stirring intermittently, thickening as time goes on.
- Turn off and enjoy!