Instant Pot Clam Chowder

Instant Pot Clam Chowder is a thick, rich, and creamy chowder that you WILL LOVE. It is a great snack but can be filled enough to be used as food on its own. This instant clam chowder is a belly-warming meal that your whole family will enjoy.

Suitable for gluten-free diets. The post includes Weight Watchers’ points.

This instant clam chowder recipe lives up to soup standards. Like all other standard soup recipes, it is full of flavor and easy to prepare. I mean, is there anything better than a good bowl of belly-warming soup ?!

This instant clam chowder recipe doesn’t take much more effort than preparing the ingredients.

instant pot clam chowder

Why will you love Instant Pot Clam Chowder?

  • Easy to double or triple the batch to feed a crowd.
  • Great for food duties since you can make multiple batches and freeze for later.
  • Quick to prepare when you are running for a short time.
  • Mainly uses staples ingredients that you already have in your kitchen.
  • You don’t have to constantly shake the Instant Chowder Chowder Chowder recipe as you do with stovetop versions.
  • It is versatile. It can be used for a snack or packed dinner idea.

So friends, are you ready to see how FAST you can make this instant clam chowder?

Ingredients

  • Petroleum
  • chopped clams
  • bacon
  • onion
  • Garlic
  • potatoes
  • celery
  • salt pepper
  • ground thyme
  • chicken soup
  • thick cream
  • sour cream
  • cornstarch

Instructions

  1. Convert your instant pot to sauté, heat the oil, and cook the bacon in batches until crisp. Withdraw and reserve.
    Cook the chopped onion for about a minute and the garlic for about 30 seconds.
  2. Add clams with juice to the pot. Add the bacon to the pot with all the other ingredients except sour cream, cream, and cornstarch.
  3. Cover and adjust to manual pressure / high pressure for 10 minutes, until potatoes are tender. Allow natural pressure release.
  4. Put the pot back in stir fry mode. In a separate cup, mix cream and cornstarch until smooth, and add to the instant pot.
  5. Add sour cream and stir to combine.
  6. Use a potato masher to puree the potatoes in the soup, leaving some lumps. Let simmer for a few minutes.
  7. Turn off the instant pot, garnish with bacon and green onion, and serve hot.

Tips

  • Cook time does not include time for instant cooker to reach pressure, or pressure to be released.
  • To make this instant clam chowder recipe EVEN EASIER, prepare all of your ingredients ahead of time. This makes whipping this dish even FASTER.
  • Add more cream if you like a thinner soup.
  • If you like a thicker soup, add a tablespoon of cornstarch and water to the hot soup and stir.
  • Do not use a quick pressure release because this can cause the soup or soup foam to leak out of the upper vent.

Can You Freeze This?

Yes, guys, you can absolutely freeze this hearty and rich soup. This instant clam chowder recipe is a great meal-making solution. It’s easy to make a batch (or two) of this clam chowder in its instant container and then store it in the freezer.

Freeze

  • Make sure to let the soup
    cool completely before transferring to the Ziploc bags.
  • Remove excess air
    from the bags before sealing and labeling them with the date.
  • Put the flat bags in the
    freezer to store for 2-3 months.

To Defrost And Reheat

  • Remove from the freezer the night before and let it thaw in the refrigerator.
  • For faster defrosting, you can microwave the food bag and defrost according to microwave instructions.
  • Transfer the thawed food to a bowl and reheat in a microwave.
  • Or transfer it to a saucepan and heat over medium-low heat. You may need to add a little milk or cream while heating on the stove or in the microwave.

instant pot clam chowder

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: appetizer
Cuisine: American
Keyword: instant pot clam chowder, instant pot seafood chowder
Servings: 8
Calories: 379kcal

Equipment

  • Instant pot

Ingredients

  • 1 tablespoon of oil
  • 4 65-ounce cans minced clams
  • ½ lb (230 g) minced bacon
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 medium and large potatoes cut and diced
  • 2 cups (450 g) diced celery
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon ground thyme
  • 4 cups (950 ml) low-sodium chicken stock
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) sour cream
  • 2 tablespoons cornstarch

Instructions

  • Rotate your instant saucepan to sauté, heat the oil and cook the bacon in batches until crisp. Withdraw and reserve.
  • Cook the chopped onion for about a minute and the garlic for about 30 seconds.
  • Add clams with juice to the pot. Add the bacon to the pot with all the other ingredients except sour cream, cream and cornstarch.
  • Cover and adjust to manual pressure / high pressure for 10 minutes, until potatoes are tender. Allow natural pressure release.
  • Turn the pot back to stir fry. In a separate cup, mix cream and cornstarch until smooth and add to Instant Pot.
  • Add sour cream to the pot and stir to combine.
  • Use a potato masher to puree the potatoes in the soup, leaving some lumps. Let simmer for a few minutes.
  • Turn off, garnish with bacon and green onion, and serve hot.
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