Instant Pot Clam Chowder Recipe

You don't have to go to New England to find a hearty and flavorful white clam chowder. Using an Instant Pot, you can make this simple version in a matter of minutes. Clams and clam juice are included in the traditional clam chowder recipe, along with diced potatoes, onion, and celery. It frequently comes with saltine or oyster crackers. For flavor, diced carrots or fresh parsley are occasionally added. For improved flavor, texture, and color, this recipe includes some crisped and crumbled bacon.

• Preparation: 10 minutes
• Cook: 15 minutes
• Pressure Build: 10 minutes
• Total: 35 minutes

• 1 tablespoon of olive oil, divided
• 4 strips of diced smoked bacon
• 1 cup of diced onions
• 1/2 cup of diced celery
• 4 cloves garlic, minced
• 5 cups of chopped, peeled potatoes, made from roughly 3 russet potatoes
• 1 (10-ounce) can of clams, drained
• 1 (8-ounce) bottle of clam juice
• 1 cup of water
• 1 1/4 teaspoons of salt
• 1 teaspoon of dried thyme
• 1/2 teaspoon of freshly ground black pepper
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 2 tablespoons of all-purpose flour
• Oyster crackers, for serving

• Assemble the ingredients.
• Change the Instant Pot's setting to sauté. Fill the pot with 1/2 tablespoon of olive oil. Cook for 3 to 4 minutes, stirring regularly, after adding the diced bacon to the saucepan.
• The rendered bacon fat should stay in the saucepan while you carefully move the cooked and crisped bacon to a plate lined with paper towels.
• Add the celery, onion, and garlic dice to the saucepan along with the last 1/2 tablespoon of olive oil. Approximately 4 minutes, or until softened, sauté while stirring occasionally.
• To the pot, add the chopped potatoes, clams, clam juice, clams, salt, pepper, and water. Set the pot to manual and fasten the lid. Cook for 5 minutes at high pressure. Manually release the pressure by switching the valve to venting after the cooking is finished.
• Remove the cover and select the sauté setting once more. If at all feasible, set your appliance to a low setting. Put the cream and milk in the pot. Heat to a very gentle boil while stirring occasionally.
• Flour should be added to a small bowl. Transfer approximately 3/4 cup of the soup's liquid into the bowl. The flour and liquid should be combined with a fork to form a thick paste. Scrape the thick paste into the soup and give it a quick toss to combine. To thicken, give the soup another 4 minutes of simmering time.
• Put the soup into dishes for serving. Add some fresh black pepper on top along with the bacon that has been shredded. If preferred, serve with oyster crackers.

Clam chowder is sometimes served with crackers or bread on the side or, even better, in a bread bowl.

Refrigerate prepared clam chowder as soon as possible in covered, airtight containers to extend its shelf life for quality and safety. Cooked clam chowder kept in proper storage will keep for 3 to 4 days in the fridge.

Final Word

A traditional New England clam chowder is Instant Pot Clam Chowder. It is enjoyable, comforting, and warm on these cold days and is equally enjoyable in the summer. Making it with an electric pressure cooker is simple.