Click for Cookbook LOGIN
"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Clam chowder in Instant Pot Recipe

  Tried it? Rate this Recipe:


This recipe for Clam chowder in Instant Pot, by , is from Judie Cooks, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judie Jones


Instant Pot Clam Chowder is a classic New England style clam chowder. It is tasty, comforting and warming on these wintry days, and it’s easy to make in your electric pressure cooker!

Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Servings: 4 - 6 servings
Author: Sandy Clifton
(3) 6.5 oz cans of Chopped Clams (reserve the clam juice)
Water (to add to clam juice)
4 slices Bacon, chopped
3 Tbsp Butter
1 Onion, diced
2 stalks Celery, diced
2 sprigs Fresh Thyme (or 1/4 tsp dried)
1 clove Garlic, pressed or finely minced
1 1/2 tsp Kosher Salt (1 tsp table salt)
1/4 tsp Pepper
1 1/2 lbs Potatoes, 4 cups diced (I use gold potatoes and don't peel them. If you use russets, you may want to peel them.)
1/2 tsp Sugar (optional)
1 1/3 cups Half and Half
1 Tbsp Potato or Corn Starch (optional, for thickening)
Chopped Chives, for garnish

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 5 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 2 to 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 (usually 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 hot chowder, mixed well, and stirred back in.

Turn off the pot and garnish the clam chowder with chopped chives, and serve with crackers or some nice bread or rolls.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!