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Easy Instant Pot Clam Chowder

08/12/2020 by The Typical Mom 35 Comments

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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.

easy instant pot clam chowder

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 LIKE our IP Facebook page for new ideas daily.
    • 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. It is easier to clean and will avoid the burn message too.

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

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.

easy instant pot clam chowder 3

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 clam chowder

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?

  1. Easy Instant Pot minestrone soup
  2. Instant Pot potato corn chowder
  3. Healthy Instant Pot Italian wedding soup
easy instant pot clam chowder 4

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

  1. Saute

    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. Deglaze

    Drain grease, deglaze pot and return pot to pressure cooker. Turn machine off.

  3. Add ingredients

    Add diced onion (if you haven’t already), potatoes, water, garlic, clam juice, white pepper, bouillon cube (crushed) and garlic. Stir.

  4. Cook

    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).

  5. Thicken

    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.

What’s the difference between New England clam chowder and regular clam chowder?

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.

How do you add flavor to clam chowder?

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.

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.

What goes good in clam chowder?

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.

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

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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.

instant pot clam chowder
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4.75 from 4 votes

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.
easy instant pot clam chowder
11180shares

Filed Under: Instant Pot Recipes, Recipes Tagged With: chowder, clam, instant pot, pressure cooker

Reader Interactions

Comments

  1. Paul says

    12/19/2020 at 10:56 am

    I added the clams with the potatoes to cook for 5 mins. My bad/mistake. I know better. I would assume; I will have the taste just not much clam pieces as they will cook down. Any opinions on this bone head move. Lol

    Reply
  2. Brian says

    11/28/2020 at 7:19 pm

    I have made this several times for my Family.. They absolutely love how it turns out and the flavors it has. They ask for it when the weather starts to changing or when they are in the mood for a good chowder!! Dad has to make it!! LOL

    Reply
    • The Typical Mom says

      11/30/2020 at 11:52 am

      Yay so glad it is a hit

      Reply
  3. Linda says

    09/07/2020 at 9:34 am

    Excellent recipe! My hubs loves clam chowder and is very picky about it too!
    I skipped the bacon and added cooked bacon crumbled on top! Only change I made.
    Thx!!!!!!

    Reply
  4. valerie spruce says

    12/21/2019 at 9:35 am

    I had purchased heavy cream per another recipe can i use that the same as the half and half? Making this today for a Christmas party. Thanks

    Reply
    • The Typical Mom says

      12/21/2019 at 10:45 am

      I would assume that would work just as well, yes. Enjoy!

      Reply
  5. Dale says

    04/06/2019 at 6:42 pm

    This may be the best clam chowder I have ever had! Fabulous recipe!

    Reply
  6. Deb says

    04/03/2019 at 7:25 am

    Are the potatoes cooked before you add them into instant pot for the chowder

    Reply
    • The Typical Mom says

      04/03/2019 at 9:48 am

      no

      Reply
  7. Sherrie says

    08/08/2018 at 10:45 am

    I’m lactose intolerant but use lactose free milk. Could I use it in place of the half and half? Just love clam chowdet.

    Reply
    • The Typical Mom says

      08/08/2018 at 10:46 am

      It just won’t be as thick, but could add a bit more cornstarch at end to thicken. Should work.

      Reply
  8. Linda says

    02/25/2018 at 1:06 pm

    Are you draining the clams or putting the juice from the can into the soup also?

    Reply
  9. Karen says

    02/18/2018 at 2:43 pm

    When do I add the boullion?

    Reply
    • The Typical Mom says

      02/18/2018 at 8:31 pm

      Sorry, added that instruction.

      Reply
    • Abe says

      03/23/2019 at 11:32 am

      Hi your recipe looks scrumptious. What’s the variation if I purchased canned clam chowder? Or you don’t recommend that?

      -Abe

      Reply
      • The Typical Mom says

        03/25/2019 at 8:50 am

        Don’t think there would be enough liquid for that.

  10. Karen says

    02/18/2018 at 2:42 pm

    When do I add the boullion???

    Reply
  11. Michel says

    12/10/2017 at 3:56 pm

    very tasfull, for health reason I used 1%milk only and used 2 cans of clam, added the clams after the soup was thicken up so they stay tender.

    Reply
  12. Kay Penn says

    10/26/2017 at 2:29 pm

    You say to set it on manual, pressure, for 5 minutes. Do you mean hi or low pressure? This is all new to me.

    Reply
    • The Typical Mom says

      10/26/2017 at 2:30 pm

      Thanks for catching that…going too fast…it is high. Added in recipe box too. 😉

      Reply
    • Abe says

      03/23/2019 at 11:33 am

      Do I just skip the clam juice and flour?

      Reply
  13. Tiffany says

    10/23/2017 at 7:58 pm

    I’m allergic to dairy, but this recipe looks fantastic! Do you know if there’s a good dairy free substitute for half & half?

    Reply
    • The Typical Mom says

      10/23/2017 at 8:44 pm

      You know I don’t, going to look though. My husband can’t have dairy either. Only thing I can think of is unsweetened almond milk but obviously that would have a different taste.

      Reply
      • Diana Bennett says

        01/23/2021 at 5:58 pm

        Try coconut milk from they refrigerator section of the grocery. I substitute it for milk all the time.

    • Kelley says

      11/28/2017 at 4:17 pm

      More clam broth. It will be less thick, though.

      Reply
    • Naomi says

      02/23/2020 at 9:57 am

      I use canned coconut cream and 1 tablespoon of balsamic vinegar to cut any sweet, coconutty flavor. Even my dairy loving, iron tummy hubby likes it!

      Reply
      • The Typical Mom says

        02/24/2020 at 1:37 pm

        Awesome idea

  14. Karen says

    10/18/2017 at 5:17 am

    Do you have a crock pot or stove top version for this recipe?

    Reply
    • The Typical Mom says

      10/23/2017 at 8:49 pm

      No but you could make it similarly on the stove in the same order, just put on low boil longer than in the pressure cooker.

      Reply
  15. Lorraine says

    10/16/2017 at 9:35 am

    Can you use cornstarch for a thickener instead of flour?

    Reply
    • Judith says

      04/22/2018 at 3:35 am

      I use cornstarch slurry to thicken as I have to eat gluten free.

      Reply
      • The Typical Mom says

        04/23/2018 at 5:15 pm

        Awesome, we love this one!

  16. Barbara says

    10/16/2017 at 8:18 am

    How large is one serving?

    Reply
  17. Susan says

    10/15/2017 at 5:54 pm

    Do you put the clams in during step 3 too?

    Reply
    • The Typical Mom says

      10/15/2017 at 7:04 pm

      Sorry my fingers were typing faster than my brain and forgot to put that in! Added in the instructions now sorry about that. 😉

      Reply

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