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+ servings
clam chowder in a bowl with crackers and bacon on top

Rich and Creamy Instant Pot Clam Chowder Recipe

You can make this rich creamy Instant Pot clam chowder recipe in about 30 minutes. This recipe makes a comforting warm chowder that is full of tender potatoes, carrots, and celery, and loaded with sweet pieces of clams.
Prep Time 15 mins
Cook Time 15 mins
saute 7 mins
Total Time 37 mins
Course Soups
Cuisine American
Servings 12 servings
Calories 205 kcal


  • 4 potatoes medium, peeled and cut into 1/2 inch cubes (about 5 cups)
  • 1 onion medium, diced
  • 3 celery stalks chopped
  • 2 carrots peeled and diced
  • 4 garlic cloves minced
  • 1 8oz clam juice bottled
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 6 1/2 oz clams minced
  • 2 tablespoons flour
  • 1 cup heavy whipping cream


Prep Ingredients

  • The first step, peel potatos and cut them into 1/2 inch cubes. Let them sit in a bowl of water so they do not turn brown.
  • Peel carrots and cut into small cubes
  • Chop celery stalks into small pieces the same size as your carrots are.
  • Peel and mince garlic gloves
  • Open the can of clams and drain the liquid into the 6 qt Instant Pot pan. Set the clams aside.


  • Place cubed potatoes, onion, celery, carrots, garlic, bottled clam juice, chicken broth, thyme, bay leaf, salt, and black pepper in the 6-quart electric pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook to high pressure for 15 minutes. Quick release pressure.
  • Whisk flour and heavy whipping cream in a bowl until smooth.
  • Select the saute button and adjust for low heat. Stir in the flour and cream mixture.
  • Cook on sautee mode string until slightly thickened, 6-8 minutes. Stir in clams; heat through.
  • If you like a thick chowder then remove 1/2 of the chowder from the instant pot pan and then using your immersion blender, blend the chowder in the instant pot until creamy. Add the other half of the chowder back in to to the pot and stir.


  • Clams: canned clams are best for this chowder. If you can buy minced clams but if they only have whole then give them a good chopping before you put them in the pressure cooker. Another bonus is, canned clams are inexpensive compared to fresh clams and all you have to do is open the can.
  • Garlic: be sure to use fresh minced garlic for the best flavor.
  • Clam juice: if you have trouble finding it in your grocery store, it is usually on the top shelf above the canned tuna.
  • Potatos: I like to peel the potatoes so pieces of potato skin do not float around in the chowder. However, if you like a really chunky chowder then leaving the skins on is perfectly fine. It is best to use russet potatoes or red potatoes for this recipe.
Serving Suggestions
Set out a combination of toppings and let everyone choose what to add to their bowl of chowder for their own taste. This chowder would also be wonderful served in a bread bowl for a filling meal.
  • Oyster crackers
  • Crispy bacon bits
  • Shredded cheddar cheese
  • Chopped Cowboy Candy (Sweet & Spicy Jalapenos)
  • Shake on some hot sauce
  • Crispy fried onions (the kind that comes in a can)
  • Diced onions
  • Chopped fresh parsley
  • Saltine crackers
  • Chopped green onions


Serving: 1gCalories: 205kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 391mgPotassium: 564mgFiber: 3gSugar: 2gVitamin A: 2005IUVitamin C: 31mgCalcium: 113mgIron: 2mg
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