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Instant Pot Clam Chowder is one of my favorite Instant Pot soups. It’s tasty, comforting and warming on chilly days, and also good on a summer day! It’s easy to make my pressure cooker clam chowder recipe!
Instant Pot Clam Chowder
I grew up in Seattle, the place where Ivar’s Acres of Clams was a big deal! If you have ever had the pleasure of strolling along the waterfront in Seattle, you would have seen Ivar’s Clam Bar. They serve up yummy deep fried clams, as well as fish and chips, salmon and chips, clam chowder, and more. I have memories of that place and their clam chowder as far back as… Well, pretty far back! We still like to go there.
This Instant Pot Clam Chowder recipe is one of my most popular recipes.
Many people in states along any coast will have their own recipe for clam chowder. Some are really loaded with stuff, while others are simpler. My Instant Pot Clam Chowder leans towards the simpler, but it has great flavor! My mom made a version very similar, and my recipe is based on hers that we ate growing up.
This pressure cooker clam chowder recipe has a nice amount of clams in it. If you are a clam super fan, go ahead and add in an extra can! This recipe also doubles nicely. Just keep the cook time the same.
The feedback on this recipe has been awesome! I appreciate everyone who has taken the time to let me know that they love my Instant Pot Clam Chowder recipe! Pin this recipe on Pinterest and share the love!
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Instant Pot Clam Chowder
Ingredients
- (3) 6.5 oz cans Chopped Clams* (reserve the clam juice)
- Water or a small bottle of clam juice. (to add to clam juice)
- 5 slices Bacon, chopped
- 3 Tbsp Butter
- 1 Onion, diced
- 2 stalks Celery, diced
- 2 sprigs Fresh Thyme (or 1/4 tsp dried)
- 2 cloves Garlic, pressed or finely minced
- 1 ¼ tsp Kosher Salt (3/4 tsp table salt) or to taste
- ¼ tsp Pepper
- 1 ½ lbs Potatoes, 4 cups diced (I use gold potatoes and don't peel them. If you use russets, you may want to peel them.)
- ½ tsp Sugar (optional)
- 1 ⅓ cups Half and Half
- 1 ½ Tbsp Potato or Corn Starch (optional, for thickening)
- Chopped Chives, for garnish
Instructions
- Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
- Turn on the pressure cooker's Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
- Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
- Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
- Add the potatoes, sugar (if using) and clam juice/water mixture and stir.
- Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Cancel the Sauté function.
- Set to Pressure Cook/Manual, and use the + or - (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 3 minutes, then do a controlled Quick Release.
- When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.
- Use a potato masher to carefully mash some or all of the potatoes, as desired.
- Turn the Sauté function back on, and use the Lowest setting (on the IP is called Less).
- Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
- If you want it thicker, you can thicken it with potato or corn starch mixed with some of the half and half, mixed well, and stir it in.
- Turn off the pot and garnish the clam chowder with chopped chives, and serve with crackers or some nice bread or rolls.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Clam Chowder recipe and more
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Is this recipe size good for a 3 quart size IP? I have the Plus Mini and don’t want to overfill it. Thanks!
Maybe a little. If you can reduce it by 1/3, that should be enough. Keep cook time the same.
Reduce the liquid clam juice by 1/3 cup and potatoes by a handful and it fits perfectly
Thank you for this stellar recipe! It is a staple in our house and rivals any restaurant clam chowder. Delicious and easy!
We’ve been making this recipe fir a while now and it’s outstanding. We don’t eat bacon, but a teaspoon of liquid smoke makes up for the missing smoky bacon taste. Thanks!
I made it and it’s awesome. I told a friend and she agreed (and she doesn’t cook much). Then another friend jumped on the bandwagon. Then my sister bought and an Instant Pot for it and loved it. Then another friend. Then internet friends. This recipe is going viral among my set as we speak! BTW I use the recipe but substitute bits of gourmet sausage (like chicken apple or artichoke somethinorother) for the bacon.
How wonderful to share this with your friends and family! It means so much to me to know this.
I make this one a week because it is truly delicious! I sent the recipe to my sister and she makes it once a week, too. I am a horrible cook, but this recipe and my instant pot allow me to make this delicious soup that my neighbors love, as well! And I’ve never made a bad batch, which is a miracle in itself.
I first made this for my Bunco girls for a murder mystery dinner that took place in the Pacific Northwest. Last Christmas I made it for our dinner with our immediate family and have been asked to make it again this Christmas. Rounded out the meal with a Caesar salad and Cheddar Bay biscuits.
My kids say this is THE BEST soup they’ve ever had and ask me to make it weekly (but my waistline won’t tolerate it that often)! I always double it and, to keep it simple, I use whole baby potatoes, dried thyme and pre minced garlic (out of the jar). I do not add the sugar and I always add cornstarch to some of the half & half to thicken. I also serve crispy bacon bits on top. It is absolutely divine!!!
I am from Tacoma so have tasted a lot of clam chowders. This was amazing! I used half of a 51oz can of clams so it was extra clammy! I also didn’t have any bacon slices so substituted about a cup of bacon bits from Costco; added that in with the garlic. This recipe is a definite keeper. Will be making another batch with remaining clams.
I grew up on the beach of Puget Sound and this recipe took me back to clam digging and my grandma’s clam chowder. Thank you so much!
This is an excellent recipe, thank you so much for sharing! We made this at home last night, with tiny variations:
– Used an 8oz bottle of clam juice to contribute to the overall 2 cups of liquid
– My Fagor from 2012 (gasp) doesn’t have a low saute function, so for the final mixing step, I popped it on the high slow cooker function
– Leek(s) instead of celery.
– Hickory smoked bacon added a depth of flavor, but not everyone will like that smokiness.
– 2 Tbsp AP flour slurry to thicken seemed to work just as nicely as the cornstarch option.
– Using an immersion blender to create different textures was neat.
Great tasting, relatively healthy, and will be on my usual rotation for the upcoming fall season. Cheers!
Can you clarify if we should use Natural Release or Quick Release after the 4 min cooking time? I prefer natural release so I don’t have to deal with spewing messes!
Natural release of 3 minutes, then a controlled release so the soup doesn’t spew out when you do the release. there will still be a lot of pressure in there, so doing it in slow bursts is safer..