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 LIKE our IP Facebook page for new ideas daily.
- This is a great InstaPot cookbook 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.
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
- Potatoes
- Celery (optional but good)
- Bacon (optional)
- Half and Half
- Water
- can substitute chicken broth or vegetable broth
- Spices
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
- 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)
- Deglaze
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.
- 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). - 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.
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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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
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
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
Linda says
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!!!!!!
valerie spruce says
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
The Typical Mom says
I would assume that would work just as well, yes. Enjoy!
Dale says
This may be the best clam chowder I have ever had! Fabulous recipe!
Deb says
Are the potatoes cooked before you add them into instant pot for the chowder
The Typical Mom says
no
Sherrie says
I’m lactose intolerant but use lactose free milk. Could I use it in place of the half and half? Just love clam chowdet.
The Typical Mom says
It just won’t be as thick, but could add a bit more cornstarch at end to thicken. Should work.
Linda says
Are you draining the clams or putting the juice from the can into the soup also?
Karen says
When do I add the boullion?
The Typical Mom says
Sorry, added that instruction.
Abe says
Hi your recipe looks scrumptious. What’s the variation if I purchased canned clam chowder? Or you don’t recommend that?
-Abe
The Typical Mom says
Don’t think there would be enough liquid for that.
Karen says
When do I add the boullion???
Michel says
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.
Kay Penn says
You say to set it on manual, pressure, for 5 minutes. Do you mean hi or low pressure? This is all new to me.
The Typical Mom says
Thanks for catching that…going too fast…it is high. Added in recipe box too. 😉
Abe says
Do I just skip the clam juice and flour?
Tiffany says
I’m allergic to dairy, but this recipe looks fantastic! Do you know if there’s a good dairy free substitute for half & half?
The Typical Mom says
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.
Kelley says
More clam broth. It will be less thick, though.
Naomi says
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!
The Typical Mom says
Awesome idea
Karen says
Do you have a crock pot or stove top version for this recipe?
The Typical Mom says
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.
Lorraine says
Can you use cornstarch for a thickener instead of flour?
Judith says
I use cornstarch slurry to thicken as I have to eat gluten free.
The Typical Mom says
Awesome, we love this one!
Barbara says
How large is one serving?
Susan says
Do you put the clams in during step 3 too?
The Typical Mom says
Sorry my fingers were typing faster than my brain and forgot to put that in! Added in the instructions now sorry about that. 😉