Instant Pot Clam Chowder

This easy Instant Pot clam chowder soup recipe with potatoes and bacon! One of the best pressure cooker soups I’ve made yet in just 10 minutes that tastes just like Boudin Bakery’s in San Francisco! One of our favorite creamy and delicious Ninja Foodi recipes for dinner that my kids rave about.

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 to use the lid that is not attached with the high pressure cook button/function in that case.

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.

Instant Pot Clam Chowder Recipe

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! 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.

Ninja Foodi Pressure Cooker Clam Chowder Soup

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!!

Ingredients

1. Clams (fresh or canned clams worked, I used a can of chopped clams)
2. Clam juice (I used jarred)
3. Flour (to thicken it up and make a roux)
   1. Could substitute cornstarch too
4. Potatoes – yellow or russet potatoes are best
5. Celery (optional but good)
6. Bacon is optional but recommended, I even leave bacon drippings in pot
7. Half and Half
8. Water
   1. can substitute chicken broth or vegetable broth
9. Spices like chopped fresh parsley is great
10. Could add bay leaf if you want to add that flavor

If you have kids I would have oyster crackers on hand to let them float inside when served with this. Makes it more authentic and fun.

Can you use fresh clams instead of canned clams?

Absolutely, it doesn’t matter which you use as the cook time won’t change. Either way drain the juice from the meat so you can measure each one out accurately as both are used to enhance the overall flavor of the broth.

How long does it take to cook New England clam chowder in pressure cooker?

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!!

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. You can add bacon bits on saute function or leave out all together, that part is up to you.

How to Make Instant Pot Clam Chowder with no Bacon

1. 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)
2. Drain grease, deglaze pot and return pot to pressure cooker. Turn machine off.
3. Add diced onion (if you haven’t already), potatoes, water, garlic, clam juice, white pepper, bouillon cube (crushed) and garlic. Stir.
4. 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).
5. Do a slow release (move steam valve just slightly so steam comes out slowly).
6. 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. Serve in bowls or in a bread bowl for more YUM.

How do you thicken clam chowder?

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

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.