Creamy Instant Pot Clam Chowder

Instant Pot Clam Chowder is a creamy, comforting soup packed with tender potatoes, carrots, celery, and clams. This easy pressure-cooker recipe comes together in about 30 minutes for a cozy meal that’s perfect for family dinners or hosting friends. Serve with oyster crackers, crispy bacon, or Southern-style biscuits for dipping.

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings servings

Calories 147

Author Gina Dickson

Equipment

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)

Notes

Serve hot and top with your favorite garnishes:

Oyster crackers or saltines

Crispy bacon bits

Shredded cheddar cheese

Chopped green onions or fresh parsley

Hot sauce or sweet and spicy jalapeños

Crispy fried onions

Serve in a bread bowl for an extra cozy meal

Storage and Reheating

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.

Nutrition