Ah, there’s nothing quite like a bowl of creamy clam chowder to warm you up on a chilly evening, is there? Whether you’re craving comfort food or need a quick dinner solution, our roundup of 12 Instant Pot clam chowder recipes has got you covered. From classic New England style to inventive twists, these delights promise to be both easy and utterly delicious. Let’s dive in!
Classic New England Instant Pot Clam Chowder
Hearty and brimming with coastal charm, this Classic New England Instant Pot Clam Chowder marries the simplicity of quick cooking with the depth of traditional flavors. Perfect for a cozy dinner, it’s a creamy, comforting bowl that promises to transport you straight to the seaside with every spoonful.
Ingredients
- Butter – 2 tbsp
- Onion – 1, diced
- Celery – 2 stalks, diced
- Garlic – 2 cloves, minced
- All-purpose flour – 1/4 cup
- Clam juice – 2 cups
- Potatoes – 2 cups, diced
- Heavy cream – 1 cup
- Chopped clams – 2 cans (6.5 oz each)
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Thyme – 1/2 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter.
- Add the diced onion and celery, sautéing for 3 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables, stirring constantly for 1 minute to create a roux.
- Gradually pour in the clam juice, stirring to prevent lumps.
- Add the diced potatoes, ensuring they’re submerged in the liquid.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once cooking is complete, perform a quick release.
- Stir in the heavy cream, chopped clams, salt, pepper, and thyme.
- Set the Instant Pot to ‘Sauté’ mode again and heat the chowder for 2 minutes until warmed through.
Perfectly creamy with tender chunks of potato and clams, this chowder is a testament to the magic of the Instant Pot. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and watch as it becomes an instant favorite at your table.
Instant Pot Manhattan Clam Chowder
Few dishes encapsulate the comforting essence of coastal cuisine quite like a steaming bowl of Manhattan clam chowder, with its vibrant tomato broth and tender clams, ready to warm the soul in under an hour thanks to the magic of the Instant Pot.
Ingredients
- Olive oil – 1 tbsp
- Onion – 1, diced
- Celery – 2 stalks, diced
- Carrots – 2, diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- Canned diced tomatoes – 1 (14.5 oz) can
- Clam juice – 2 cups
- Water – 1 cup
- Potatoes – 2, diced
- Fresh thyme – 1 tsp
- Bay leaf – 1
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Fresh clams – 1 lb, scrubbed
- Fresh parsley – 2 tbsp, chopped
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, celery, and carrots, sautéing until softened, about 5 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Add the diced tomatoes, clam juice, water, potatoes, thyme, bay leaf, salt, and pepper. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
- Once cooking is complete, perform a quick release. Carefully open the lid and add the clams. Secure the lid again and set to ‘Manual’ high pressure for 3 minutes.
- After cooking, perform another quick release. Discard any unopened clams and the bay leaf. Stir in the parsley.
- Tip: For a richer flavor, let the chowder sit for 5 minutes before serving to allow the flavors to meld.
- Tip: If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams.
- Tip: Always scrub clams thoroughly under cold water to remove any sand or grit before cooking.
Gloriously hearty and brimming with the fresh taste of the sea, this chowder boasts a perfect balance of savory and sweet, with a texture that’s both creamy and chunky. Serve it with a side of crusty bread for dipping into the flavorful broth, or garnish with extra parsley for a pop of color.
Creamy Bacon Instant Pot Clam Chowder
Yearning for a dish that combines comfort with sophistication? This Creamy Bacon Instant Pot Clam Chowder marries the smoky depth of bacon with the briny sweetness of clams, all enveloped in a velvety, rich broth that promises to delight the senses.
Ingredients
- Bacon – 6 slices
- Onion – 1 cup, diced
- Garlic – 2 cloves, minced
- Potatoes – 2 cups, diced
- Clam juice – 2 cups
- Heavy cream – 1 cup
- Clams – 2 cans, drained
- Thyme – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ and cook the bacon until crispy, about 5 minutes. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, clam juice, and thyme. Secure the lid and set to ‘Manual’ high pressure for 5 minutes.
- Once done, perform a quick release. Tip: For a smoother chowder, mash some potatoes against the side of the pot.
- Stir in the heavy cream, drained clams, salt, and black pepper. Set to ‘Sauté’ and heat through for 2 minutes. Tip: Avoid boiling to prevent the cream from curdling.
- Crumble the reserved bacon and sprinkle over the chowder before serving.
Creamy with a hint of smokiness, this chowder boasts a luxurious texture that’s perfectly balanced by the tender clams and potatoes. Serve it with a side of crusty bread for dipping, or garnish with fresh parsley for a pop of color.
Instant Pot Corn and Clam Chowder
This Instant Pot Corn and Clam Chowder marries the sweetness of summer corn with the briny depth of clams, creating a dish that’s both comforting and sophisticated. The pressure cooker method ensures a rich, velvety texture in a fraction of the traditional cooking time.
Ingredients
- Butter – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Potatoes – 2 cups, diced
- Corn kernels – 3 cups
- Clam juice – 2 cups
- Heavy cream – 1 cup
- Chopped clams – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – 1 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ and melt the butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Add the potatoes, corn, clam juice, salt, pepper, and thyme. Stir to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 5 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Stir in the heavy cream and chopped clams. Set the Instant Pot to ‘Sauté’ again and heat through for 2 minutes, avoiding a boil to prevent curdling.
- For a thicker chowder, use a potato masher to lightly crush some of the potatoes against the side of the pot.
- Ladle into bowls and serve immediately, garnished with fresh thyme if desired.
With its creamy texture and harmonious blend of flavors, this chowder is a testament to the magic of the Instant Pot. Serve it with a crusty baguette for dipping, or top with crispy bacon for an added layer of flavor.
Spicy Thai Instant Pot Clam Chowder
Fusing the bold flavors of Thai cuisine with the comforting warmth of classic clam chowder, this Spicy Thai Instant Pot Clam Chowder is a culinary adventure waiting to be explored. Perfect for those who crave a little heat with their hearty meals, this dish promises a delightful twist on tradition.
Ingredients
- Clams – 2 lbs
- Coconut milk – 1 can (13.5 oz)
- Thai red curry paste – 2 tbsp
- Chicken broth – 2 cups
- Potatoes – 2 cups, diced
- Fish sauce – 1 tbsp
- Lime juice – 2 tbsp
- Cilantro – ¼ cup, chopped
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add the Thai red curry paste, stirring for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
- Add the diced potatoes and clams, ensuring they are submerged in the liquid.
- Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the fish sauce and lime juice, adjusting the seasoning if necessary.
- Garnish with chopped cilantro before serving.
Every spoonful of this chowder offers a creamy texture, punctuated by the tender clams and soft potatoes. The spicy kick from the Thai red curry paste is beautifully balanced by the richness of the coconut milk, making it a perfect dish to serve with a side of crusty bread for dipping.
Instant Pot Vegan Clam Chowder with Mushrooms
Lusciously creamy and brimming with umami, this Instant Pot Vegan Clam Chowder with Mushrooms reimagines the classic with a plant-based twist that doesn’t skimp on depth or satisfaction.
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1, diced
- Garlic – 3 cloves, minced
- Celery – 2 stalks, diced
- Carrots – 2, diced
- Potatoes – 2 cups, diced
- Mushrooms – 8 oz, sliced
- Vegetable broth – 4 cups
- Coconut milk – 1 can (13.5 oz)
- Old Bay seasoning – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Flour – 2 tbsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
- Add the diced onion, minced garlic, diced celery, and diced carrots to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced potatoes and sliced mushrooms, cooking for an additional 3 minutes.
- Pour in the vegetable broth, ensuring it covers the vegetables. Tip: For a richer flavor, you can substitute part of the broth with a dry white wine.
- Secure the lid, set the Instant Pot to ‘Manual’ mode, and cook on high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the coconut milk, Old Bay seasoning, salt, and black pepper. Tip: For a thicker chowder, mix the flour with 2 tbsp of water to create a slurry and stir it into the pot.
- Set the Instant Pot back to ‘Sauté’ mode and cook for an additional 5 minutes, stirring occasionally, until the chowder thickens to your desired consistency. Tip: Taste and adjust seasoning as needed, but remember the flavors will continue to meld as the chowder cools.
Velvety and rich, this chowder boasts a harmonious blend of earthy mushrooms and sweet vegetables, all enveloped in a creamy coconut broth. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a comforting meal that delights the senses.
Herbed Instant Pot Clam Chowder
Amidst the hustle of modern life, there’s something profoundly comforting about a bowl of Herbed Instant Pot Clam Chowder—a dish that marries the briny sweetness of clams with the aromatic depth of fresh herbs, all coming together in a velvety, rich broth that promises to soothe the soul.
Ingredients
- Butter – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Flour – 1/4 cup
- Clam juice – 2 cups
- Heavy cream – 1 cup
- Potatoes – 2 cups, diced
- Fresh thyme – 1 tbsp
- Bay leaf – 1
- Clams – 2 cups, chopped
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter.
- Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
- Gradually whisk in the clam juice, ensuring no lumps remain.
- Add the heavy cream, diced potatoes, fresh thyme, and bay leaf, stirring to combine.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 5 minutes.
- Once cooking is complete, perform a quick release.
- Remove the bay leaf and stir in the chopped clams, salt, and black pepper.
- Let the chowder sit for 2 minutes to allow the clams to heat through.
Creamy and herbaceous, this chowder boasts a luxurious texture that’s perfectly balanced by the tender chunks of potato and clams. Serve it with a sprinkle of fresh herbs on top and a side of crusty bread for dipping into the rich, flavorful broth.
Instant Pot Sweet Potato Clam Chowder
Harnessing the comforting embrace of sweet potatoes and the briny depth of clams, this Instant Pot Sweet Potato Clam Chowder marries simplicity with sophistication in every spoonful.
Ingredients
- Sweet potatoes – 2 cups, peeled and diced
- Clams – 1 lb, fresh or canned
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – 1 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter.
- Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Tip: Stir frequently to prevent burning and ensure even cooking.
- Add the sweet potatoes, clams, chicken broth, salt, black pepper, and thyme to the pot.
- Secure the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes at high pressure.
- Tip: For a smoother texture, blend half the soup before adding the cream.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the heavy cream and adjust seasoning if necessary.
- Tip: Let the soup sit for 5 minutes before serving to allow flavors to meld.
Yielding a velvety texture with a harmonious balance of sweet and savory, this chowder shines when garnished with crispy bacon or a sprinkle of fresh herbs for an extra layer of flavor.
Low-Carb Instant Pot Clam Chowder
This comforting Low-Carb Instant Pot Clam Chowder marries the rich, creamy textures of traditional chowder with the convenience and speed of modern pressure cooking. The result is a dish that’s both indulgent and surprisingly light, perfect for those seeking warmth without the weight.
Ingredients
- Butter – 2 tbsp
- Onion – 1 cup, diced
- Celery – 1 cup, diced
- Garlic – 2 cloves, minced
- Cauliflower – 4 cups, riced
- Clam juice – 2 cups
- Heavy cream – 1 cup
- Chopped clams – 2 cans (6.5 oz each), drained
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – ½ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter.
- Add the diced onion and celery, sautéing for 3 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Add the riced cauliflower, clam juice, heavy cream, chopped clams, salt, black pepper, and thyme to the pot.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Adjust seasoning if necessary and serve hot.
A velvety base with tender clams and subtle herb notes makes this chowder a standout. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.
Instant Pot Clam and Sausage Chowder
Unveiling a dish that marries the briny depth of the sea with the hearty richness of sausage, this Instant Pot Clam and Sausage Chowder is a testament to the magic of pressure cooking. Perfect for those seeking comfort with a touch of sophistication, it’s a bowl that promises warmth and flavor in every spoonful.
Ingredients
- Clams – 2 lbs
- Sausage – 1 lb
- Potatoes – 2 cups, diced
- Heavy cream – 1 cup
- Chicken broth – 2 cups
- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Thyme – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and melt the butter.
- Add the minced garlic and sausage, cooking until the sausage is browned, about 5 minutes.
- Tip: For extra flavor, use a wooden spoon to scrape the browned bits from the bottom of the pot.
- Stir in the diced potatoes, thyme, salt, and black pepper, cooking for another 2 minutes.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 5 minutes.
- Once done, perform a quick release and carefully open the lid.
- Tip: For a smoother chowder, mash some of the potatoes against the side of the pot.
- Add the clams and heavy cream, stirring gently to combine.
- Set the Instant Pot back to ‘Sauté’ mode and cook until the clams open, about 5 minutes.
- Tip: Discard any clams that do not open, as they may not be safe to eat.
- Ladle the chowder into bowls and serve immediately.
Yielding a velvety texture with chunks of tender potatoes and plump clams, this chowder is a harmonious blend of flavors. Serve it with a crusty baguette to soak up the creamy broth, or garnish with fresh parsley for a pop of color.
Instant Pot Clam Chowder with Fresh Herbs
Glistening under the soft glow of kitchen lights, this Instant Pot Clam Chowder with Fresh Herbs is a symphony of comfort and sophistication, blending the briny sweetness of clams with the aromatic whisper of garden-fresh herbs.
Ingredients
- Clams – 2 lbs
- Heavy cream – 1 cup
- Butter – 2 tbsp
- Flour – 2 tbsp
- Onion – 1, diced
- Celery – 1 stalk, diced
- Garlic – 2 cloves, minced
- Thyme – 1 tsp
- Bay leaf – 1
- Water – 2 cups
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ and melt the butter.
- Add diced onion and celery, sautéing until translucent, about 3 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables, stirring constantly to form a roux, about 1 minute.
- Gradually pour in water, whisking continuously to prevent lumps.
- Add clams, thyme, bay leaf, salt, and black pepper.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 5 minutes.
- Once cooking is complete, perform a quick release.
- Open the lid, remove the bay leaf, and stir in heavy cream.
- Adjust seasoning if necessary and serve hot.
Silky and rich, this chowder boasts a velvety texture that clings lovingly to each spoonful, with the fresh herbs offering a bright counterpoint to the deep, oceanic flavors. For an elegant twist, garnish with a sprinkle of fresh herbs or a drizzle of truffle oil.
Instant Pot Clam Chowder with a Kick
Hearty and brimming with flavor, this Instant Pot Clam Chowder with a Kick transforms the classic comfort dish into a quick, yet sophisticated meal, perfect for any season. The addition of a spicy element elevates the traditional recipe, offering a delightful warmth that lingers with each spoonful.
Ingredients
- Clams – 2 lbs
- Bacon – 4 slices
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Potatoes – 2 cups, diced
- Chicken broth – 2 cups
- Heavy cream – 1 cup
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Butter – 2 tbsp
Instructions
- Set the Instant Pot to ‘Sauté’ and cook the bacon until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
- Add the butter, onion, and garlic to the pot, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
- Stir in the potatoes, chicken broth, clams, cayenne pepper, salt, and black pepper. Secure the lid and set to ‘Manual’ high pressure for 5 minutes.
- Once done, quick release the pressure. Carefully open the lid and stir in the heavy cream. Tip: For a thicker chowder, mash some potatoes against the side of the pot.
- Chop the cooked bacon and sprinkle over the chowder before serving. Tip: Let the chowder sit for 5 minutes to thicken slightly.
Lusciously creamy with a velvety texture, this chowder boasts a perfect balance of smoky bacon and spicy cayenne. Serve it in hollowed-out bread bowls for an edible presentation that’s as impressive as it is delicious.
Conclusion
Featuring a collection of 12 Creamy Instant Pot Clam Chowder Delights, this roundup is your ticket to comforting, easy-to-make meals that promise to warm your heart and home. Whether you’re a seasoned chef or a cooking novice, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for your next culinary adventure!
