Instant Pot Clam Chowder Recipe


Instant Pot Clam Chowder Recipe

How To Make Instant Pot Clam Chowder

This Instant Pot clam chowder recipe comes together so easily and uses simple ingredents like carrots, celery, and dried thyme.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins


  • 4 medium potatoes, peeled and cut into ½-inch cubes (about 5 cups)
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 4 garlic cloves, minced
  • 8 oz clam juice, (1 bottle)
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp. pepper
  • oz clams, (2 cans), minced and undrained
  • 2 tbsp all-purpose flour
  • 1 cup heavy whipping cream
  • 4 bacon strips, cooked and crumbled
  • oyster crackers, optional
  • fresh thyme, optional


  1. Place first 10 ingredients in a 6-quart electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside.

  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on High for 15 minutes. Quick-release pressure.

  3. Select "Saute" setting and adjust for Low heat. Mix flour and cream until smooth, then stir into soup.

  4. Cook and stir for 6 to 8 minutes until slightly thickened. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.


  • Sugar: 3g
  • :
  • Calcium: 62mg
  • Calories: 289kcal
  • Carbohydrates: 29g
  • Cholesterol: 55mg
  • Fat: 16g
  • Fiber: 3g
  • Iron: 2mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Potassium: 639mg
  • Protein: 9g
  • Saturated Fat: 8g
  • Sodium: 755mg
  • Trans Fat: 1g
  • Vitamin A: 3120IU
  • Vitamin C: 27mg
Nutrition Disclaimer
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