Instant Pot Clam Chowder
Instant Pot clam chowder is thick, creamy, and filled with tender potatoes and bites of clams in every spoonful. Kim and I were really happy with how close it came to the slow-simmered chowder we had in mind, especially since it only takes about 35 minutes from start to finish.
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We first made this while living in Arkansas, where fresh clams weren’t exactly easy or inexpensive to find. Canned clams made much more sense, and they worked beautifully. The clam juice adds a lot of flavor to the broth, so don’t drain it before adding the clams.
This is our simpler take on a New England-style clam chowder. The half-and-half gives it a smooth, creamy finish without making the soup feel too heavy. Kim topped our bowls with sliced green onions and added crackers on the side, and we thought it turned out great.
Things to Know Before You Begin
✓ Ready in about 35 minutes.
✓ Makes 6 servings of approximately 1 cup each.
✓ Pressure cooks for 5 minutes.
✓ Made without bacon.
✓ Leftovers keep in the refrigerator for up to 3 days.
How to Make Instant Pot Clam Chowder
- Add the seafood stock, onion, potatoes, celery, garlic, salt, pepper, thyme, and bay leaves to the pressure cooker. Close the lid and cook on Manual/High Pressure for five minutes. Once the cooking time ends, carefully perform a quick release according to the directions for your pressure cooker. Pause the release if liquid begins sputtering from the valve.
- Remove the bay leaves and turn on the Sauté/Cook function. In a separate bowl, whisk the half-and-half and cornstarch until smooth. Stir the clams with their juice and the cornstarch mixture into the soup. Continue stirring as the chowder heats and thickens. Once it reaches the consistency you want, turn off the pressure cooker and serve.
For another creamy chowder, try our potato corn chowder or Instant Pot stuffed pepper soup.
How to Video
Ingredients
- 1 cup seafood stock, or additional clam juice
- ½ cup white onion, diced
- 2 russet potatoes, diced into 1-inch cubes
- 1 celery rib, chopped; about ¼ cup
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup half and half
- 2 ½ tablespoons cornstarch
- 20 ounces canned clams with juice, 2 (10-ounce) cans
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Instructions
- Add the seafood stock, onion, potatoes, celery, garlic, salt, pepper, thyme, and bay leaves to the pressure cooker.1 cup seafood stock½ cup white onion2 russet potatoes1 celery rib1 teaspoon salt¼ teaspoon black pepper1 tablespoon minced garlic1 teaspoon dried thyme2 bay leaves
- Close the lid and cook on Manual/High Pressure for 5 minutes. When the cooking time ends, carefully perform a quick release according to the manufacturer’s instructions.
- Remove the bay leaves and select Sauté/Cook. Whisk the half-and-half and cornstarch together in a separate bowl until smooth.2 ½ tablespoons cornstarch1 cup half and half
- Stir the clams with their juice and the cornstarch mixture into the soup.20 ounces canned clams with juice
- Cook, stirring frequently, until the chowder reaches the desired thickness. Turn off the pressure cooker and serve.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of about 1 cup. They do not include green onions, crackers, or other toppings.
- Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.