Easy Instant Pot Clam Chowder

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)

Ninja Foodi Clam Chowder

If you need to use a different brand of pressure cooker like a Crockpot express or make as an easy Ninja Foodi recipes you can use that pot instead. You just need the high pressure function and they all have that.

Using canned clams works well for this to make things easier since they are already prepared and out of the shell. You just drain and dump those babies right into the mix.

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.
  • This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
  • I HIGHLY recommend you buy this non stick pot.
    • You should still deglaze pressure cooker after sautéing but it won’t have as many issues with this better liner.

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

1. Clams (I used canned)
2. Clam juice (I used jarred)
3. Flour (to thicken it up and make a roux)
   1. Could substitute cornstarch too
4. Potatoes
5. Celery (optional but good)
6. Bacon (optional)
7. Half and Half
8. Water
   1. can substitute chicken broth or vegetable broth
9. Spices

Instant Pot New England clam chowder

This is what it looked like when our creamy 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 which is great because if you were to make it fresh and totally from homemade with seafood right out of the ocean the prep time would be much more labor intensive. It was a huge hit in our house!!

Looking for other Instant Pot soups?

1. Easy Instant Pot minestrone soup
2. Instant Pot potato corn chowder
3. Healthy Instant Pot Italian wedding soup

Instant Pot Clam Chowder without Bacon

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. Add bacon bits, saute fresh pork or leave out all together, that part is up to you.

Serve in bowls or in a bread bowl for more YUM.

Here are a few questions you might have before getting started.

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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.

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Easy Instant Pot Clam Chowder

This easy Instant Pot clam chowder recipe is packed with bacon and potatoes! One of the best pressure cooker soups I’ve made yet and in just 10 minutes!

Course Entree, Main Course, Soup

Cuisine American

Keyword clam chowder, easy, homemade, instant pot, pressure cooker, soup

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Calories 168kcal

Author The Typical Mom

Ingredients

• 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

Instructions

• 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!

Video

Nutrition Facts

Easy Instant Pot Clam Chowder

Amount Per Serving (8 oz)

Calories 168 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 32mg11%

Sodium 388mg17%

Potassium 201mg6%

Carbohydrates 15g5%

Sugar 2g2%

Protein 4g8%

Vitamin A 425IU9%

Vitamin C 4mg5%

Calcium 99mg10%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.