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instant pot clam chowder

Instant Pot Clam Chowder

Embrace autumn with instant pot clam chowder, as easy as it is delicious. This is the perfect comfort food, ideal for a cozy weeknight dinner
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish
Cuisine American, New England
Servings 6 servings


  • 1 tbsp olive oil
  • 4 strips smoked bacon, diced
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 4 cloves minced garlic
  • 5 cups peeled and cubed potatoes (about 3 Russet potatoes)
  • 1 10 oz can clams, drained
  • 1 8 oz bottle clam juice
  • 1 cup water
  • 1 1/4 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • oyster crackers for serving


  • Dice your onions and celery and mince the garlic. Peel and cube the potatoes and drain your clams. Cook the bacon and transfer to a paper towel lined plate .
  • Set your instant pot to the sauté function. Add 1/2 tablespoon olive oil into the pot, add diced bacon and cook for 3 to 4 minutes, stirring every so often.
  • Add remaining 1/2 tablespoon olive oil to the pot, along with the diced onions, celery and garlic. The lid should be off for this stage of the recipe. Saute for around 4 minutes or until softened, stirring occasionally.
  • Add in the clam juice, potatoes, water, salt, pepper and thyme. Close the lid securely, and set instant pot to manual. Cook on the pressure cook setting for 5 minutes and then move the valve to venting to release the pressure.
  • Take the lid off again and set the instant pot to saute function. Add the milk and cream and heat the soup to a low boil, stirring occasionally.
  • Put the flour in a small bowl and spoon about 3/4 cup of the liquid from the soup into the bowl. Use a fork to stir the liquid and flour together until it forms a thick paste. Scrape the paste into the pot and stir until fully mixed into the soup, ensuring that none is stuck to the bottom of the pot.
  • Simmer for another 4 to 5 minutes until soup has thickened. Garnish with bacon and black pepper. Serve with oyster crackers and enjoy!


You can also top with chives as a garnish. Some other variations are using fresh thyme and bay leaves for extra flavor, or using chicken broth instead of water to add depth. The best clam chowder is freshly cooked, but it will keep for 3 to 4 days in the fridge!