As soon as the first chill of the season settles in, I reach for my Instant Pot to make a batch of Instant Pot Clam Chowder, a cozy classic that fills the kitchen with warmth and the inviting aroma of home-cooked comfort. I like how the creamy broth, tender potatoes, and briny clams remind me of seaside suppers, yet it comes together effortlessly right here in my Southern kitchen.
While most folks up north serve chowder with oyster crackers, I prefer to set out a basket of flaky homemade biscuits for dipping. Either way, you’ll have a crowd around your table in no time.
Instant Pot Clam Chowder
This creamy clam chowder Instant Pot recipe is pure comfort in a bowl, and it’s perfect for busy weeknights or casual hosting: warm, hearty, and ready in about 30 minutes. It’s easy to prepare, budget-friendly, and ready fast, thanks to the pressure cooker. You’ll love that the ingredients are simple, yet the flavor tastes like you simmered it all day. The Instant Pot locks in those savory, ocean-kissed aromas while keeping dinner completely hands-off. If you’d like to plan a full soup buffet night, serve this chowder with something heartier like Cheesy Hamburger Potato Soup or balance it out with a lighter, fresh flavor from the Homemade Tomato Soup with Fresh Tomatoes.
New England chowder is cream-based and white; Manhattan chowder is tomato-based and red.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Clams: Canned minced clams are affordable, flavorful, and ready to use. Chop whole clams if that’s what you find.
- Clam juice: Adds deep seafood flavor. It’s usually located near canned tuna in the grocery store. Substitute part with seafood stock for extra richness.
- Potatoes: Russet or red potatoes hold their shape beautifully; peel for a smoother chowder or leave skins on for rustic texture.
- Carrots & Celery: Be sure to cut them into small, even-sized pieces.
- Onion: I like to use a mild yellow onion.
- Garlic: Use fresh cloves for the best taste.
- Bacon (optional): Cook a few thick-cut strips first and crumble over the top for smoky contrast.
- Chicken broth: Lightens the texture while supporting the clam flavor.
- Thyme & Bay Leaf: Classic herbs for a traditional New England chowder base.
- Heavy whipping cream: Adds richness. Don’t pressure cook it; stir in at the end.
- All-purpose flour: Thickens the chowder slightly without heaviness.
How To Make Instant Pot Clam Chowder
Prep the Ingredients
Peel and cube the potatoes into ½-inch pieces. Dice carrots, celery, and onion; mince the garlic. Open the clam cans and pour the liquid into the Instant Pot, reserving the clams for later.
Add potatoes, onion, celery, carrots, garlic, bottled clam juice, chicken broth, thyme, bay leaf, salt, and pepper. Lock the lid and seal the valve. Select Pressure Cook (High) for 15 minutes. When done, perform a quick release of pressure.
Thicken the Chowder
Whisk together the flour and heavy cream until smooth. Remove the bay leaf, then select Sauté: Low Heat. Stir in the cream mixture and cook 6 to 8 minutes until slightly thickened, stirring often. Add the clams and heat through 2 to 3 minutes.
Optional: For a thicker chowder, ladle out half, blend it with an immersion blender until silky, and return it to the pot.
Add the cream only after pressure cooking and make sure it’s room temperature or slightly warmed.
For best texture, freeze before adding cream. Add dairy after reheating for a smooth, fresh taste.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Add Old Bay, smoked paprika, or a pinch of cayenne for warmth.
Add-In Options: Fold in corn, cooked shrimp, or cooked diced white fish for a seafood medley.
Simple Substitutions: Swap half-and-half for heavy cream or thyme for oregano.
Tips for Recipe Success: Cut potatoes and carrots evenly. Do not add dairy until after pressure cooking the soup.
Hospitality Challenge
Invite a teen or young adult from your church or relatives to join you in making this creamy clam chowder, teaching them each step and letting the process become a slow conversation about life, faith, and what it means to serve others with joy. 2 Timothy 2:2 (ESV) says, “What you have heard from me… entrust to faithful men, who will be able to teach others also.” You’re not just passing down a recipe, you’re passing down a legacy of faith-filled hospitality. You could enjoy this chowder together with buttery, warm biscuits like Fluffy 7-Up Biscuits (Only 4 Ingredients!), a slice of tender, spiced Southern Sweet Potato Cornbread, or something with a bit of savory pull-apart character such as Italian Cheesy Pull-Apart Bread.
More Cozy Soup Recipes for Every Season
- Rich and Hearty Instant Pot Vegetable Stew
- Tex-Mex Chicken Taco Soup Recipe (Crock Pot Make-Ahead)
- Old Fashioned Crockpot Chicken Noodle Soup
- 16 Bean Soup: Easy Crock Pot Recipe
- Creamy Potato Soup From Hash Browns: Only 5 Min. Prep
This Instant Pot clam chowder is the coziest way to bring people together: creamy, satisfying, and simple enough for any night of the week. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Creamy Instant Pot Clam Chowder
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Ingredients
- 4 potatoes, peeled and cut into ½-inch cubes (about 5 cups), medium
- 1 onion, diced, medium
- 3 celery stalks, chopped
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 8 ounces clam juice, bottled
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 cans clams, 6½ ounces each , minced
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 bay leaf
Instructions
Prep the Ingredients
- Peel and dice the potatoes into ½-inch cubes. Place them in a bowl of cold water to prevent browning.4 potatoes
- Peel and dice the carrots, chop the celery, and dice the onion.3 celery stalks, 2 carrots, 1 onion
- Mince the garlic cloves.4 garlic cloves
- Open both cans of clams and drain the liquid into the Instant Pot. Set the clams aside—you’ll add them later.2 cans clams
Pressure Cook the Chowder Base
- Add the potatoes, onion, celery, carrots, garlic, bottled clam juice, chicken broth, thyme, bay leaf, salt, and pepper to the Instant Pot.4 potatoes, 1 onion, 3 celery stalks, 2 carrots, 4 garlic cloves, 8 ounces clam juice, 1 cup chicken broth, 1 teaspoon dried thyme, 1½ teaspoons salt, 1 bay leaf, 1 teaspoon black pepper
- Lock the lid in place and close the pressure-release valve.
- Select Pressure Cook (High) and set the time for 15 minutes.
- When cooking is complete, use a quick release to release the pressure.
Thicken the Chowder
- In a small bowl, whisk together the flour and heavy whipping cream until smooth.2 tablespoons all-purpose flour, 1 cup heavy whipping cream
- Remove the bay leaf from the pot.
- Press Sauté on the Instant Pot and adjust to Low Heat.
- Stir in the flour and cream mixture, cooking for 6 to 8 minutes until the chowder thickens slightly. Stir often to prevent sticking.
- Add the clams and heat through for 2 to 3 minutes.
Optional: Make It Extra Creamy
- For a thicker, creamier texture, remove about half of the chowder from the pot and blend it with an immersion blender until smooth.
- Return it to the pot and stir to combine.
Serving Suggestions
- Serve hot and top with your favorite garnishes (see notes)
Gina’s Notes and Tips
Serve hot and top with your favorite garnishes:
- Room Temperature: Cool completely before storing; do not leave out more than 2 hours.
- Fridge: Store in airtight containers up to 5 days. Chowder thickens as it chills—add a splash of milk or broth when reheating.
- Freezer: Because of the dairy, freezing isn’t ideal; however, you may freeze before adding the cream. Thaw overnight in the fridge, then stir in cream while reheating.
- Reheat: Warm gently on the stovetop or in the microwave at 50% power, stirring often to avoid separating the cream.
Equipment
Recipe says 4 (cups ?) garlic cloves minced. Is that accurate?
YIKES! No that should be 4 cloves. I fixed it on the recipe card. Thank you, Karen!