Instant Pot Clam Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Tools: Instant Pot, knife, cutting board, can opener, soup spatula
  • 2 cans of clams, drained (reserve the juice) and washed
  • 4 pieces of bacon, diced
  • 4 T butter
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves of garlic
  • 2 cups of bottled clam juice, adding the juice from the canned clams as well
  • 1 T dried thyme
  • 1 t salt
  • 1 T black pepper
  • 2 small Yukon Gold potatoes, large dice
  • 1½ cups heavy cream
  • 2 cans of clams, drained and washed
  • 2 T cornstarch
  • Chives, chopped - optional
  1. Open the cans of clams, reserve the juice, and wash the clams with water.
  2. Turn on the Instant Pot’s Sauté function. Add the bacon, mixing occasionally, until browned and the fat has rendered in the bowl.
  3. Add in the butter, onion, celery, and cook until the vegetables are translucent and the fond (the brown bits on the bottom of the bowl) is incorporated.
  4. Mix in the garlic, salt, pepper, and thyme until everything is blended together.
  5. Pour in the clam juice and place the potatoes into the liquid.
  6. Put the lid on the Instant Pot and seal it.
  7. Turn off the Sauté mode.
  8. Turn on the Manuel function and cook for 4 minutes. Let the soup sit for 4 more minutes and then quick release the pressure pin very carefully.
  9. Open the lid and turn on the Sauté mode.
  10. Add the heavy cream and bring to a low boil. Add the cornstarch (see Kitchen Tips) and bring back to a low boil.
  11. Turn the Instant Pot on the Warming Mode and ladle the soup into bowls, garnish with chives if using, and find some bread to serve the soup with.
  12. Enjoy!
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