Best 3 Easy Instant Pot Clam Chowder Recipes

When it comes to a quick and satisfying meal, few dishes can rival the classic clam chowder. And with the convenience of an Instant Pot, you can now enjoy this hearty and flavorful soup in a fraction of the time it would take using traditional methods. Whether you prefer a New England-style chowder filled with tender clams, creamy broth, and chunks of potatoes, or a Manhattan-style chowder with a vibrant tomato base and a touch of spice, there's an Instant Pot clam chowder recipe out there to suit every taste. With just a few simple steps, you can create a delicious and comforting meal that will warm you up on even the chilliest of days.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT CLAM CHOWDER

Instant Pot Clam Chowder image

Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (6-1/2 ounces each) minced clams, undrained
2 tablespoons all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
Optional: Oyster crackers and fresh thyme

Steps:

Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

Nutrition Facts : Calories 227 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 673mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

INSTANT POT® CLAM CHOWDER

Instant Pot® Clam Chowder image

New England-style clam chowder is easy to make and is wonderful on those cold, chilly days. Serve with lots of crusty bread to soak up the last dredges in the bowl. I've chosen not to add any additional salt as the sodium content varies considerably between brands of clams. Taste and add salt at the end, if necessary.

Provided by Bren

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

3 (5 ounce) cans baby clams
6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
½ cup diced onion
½ cup diced celery
2 cloves garlic, minced
2 cups diced russet potatoes
½ cup shredded carrots, loosely packed
¼ teaspoon freshly ground black pepper
2 sprigs thyme
1 cup half-and-half

Steps:

Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.7 g, Cholesterol 76.2 mg, Fat 11.4 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 403.9 mg, Sugar 1.7 g

EASY INSTANT POT® CLAM CHOWDER

Easy Instant Pot® Clam Chowder image

You won't believe this clam chowder can be made so fast in the Instant Pot®. Serve with crusty bread, if desired.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 50m

Yield 5

Number Of Ingredients 12

Ingredients

3 (6.5 ounce) cans chopped clams, undrained
water as needed
4 slices bacon, chopped into 1/2-inch pieces
1 cup chopped onion
2 tablespoons butter
4 cups peeled and cubed Yukon Gold potatoes
2 tablespoons all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 ⅓ cups evaporated skim milk
1 tablespoon potato starch

Steps:

Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 43.4 g, Cholesterol 99.6 mg, Fat 10 g, Fiber 2.7 g, Protein 38.5 g, SaturatedFat 4.2 g, Sodium 449.5 mg, Sugar 9.8 g

Tips:

Use high-quality clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, frozen clams are a good substitute.
Don't overcook the clams. Clams are delicate and can easily overcook. Cook them just until they are opaque and tender.
Use a variety of vegetables. Vegetables add flavor and texture to clam chowder. Some good options include potatoes, carrots, celery, and onion.
Use a good quality stock. The stock you use will make a big difference in the flavor of your chowder. Use a stock that is flavorful and has a good body.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of white wine or lemon juice.
Serve the chowder hot. Clam chowder is best served hot. You can garnish it with chopped parsley, chives, or bacon.

Conclusion:

Clam chowder is a delicious and easy-to-make soup that is perfect for a cold day. With its creamy broth, tender clams, and flavorful vegetables, clam chowder is sure to please everyone at your table. So next time you're looking for a hearty and comforting soup, give clam chowder a try. You won't be disappointed!