Easy Instant Pot Clam Chowder

3.82 from 16 votes

Easy Instant Pot Clam Chowder

This Easy Instant Pot Clam Chowder is so thick, creamy and delicious – it’s made easy with canned clams, bacon and potatoes!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: clam chowder, instant pot clam chowder

Servings:

Calories: 228kcal

Author: Taylor Stinson

Ingredients

6 slices bacon, chopped
1 tsp olive oil
1 medium yellow onion, chopped,
2 stalks celery, chopped
4 cloves garlic, finely minced
3 6.5 oz cans chopped clams, juices reserved
1 1/2 lb Yukon gold potatoes, cubed
2 cups low-sodium vegetable or chicken broth
2 tbsp fresh thyme
1 cup milk
1/2 cup heavy cream
1 1/2 tsp cornstarch
chopped parsley (for garnish)
cracked black pepper (for garnish)
oyster crackers (for serving)

Instructions

Turn your Instant Pot on to saute mode. Once heated, add bacon and cook until browned and crispy, about 6-8 minutes. Remove the bacon and set aside on a paper towel-lined plate. Discard any excess bacon grease remaining in the Instant Pot.
Add olive oil. Once heated and shimmering, add onion, celery, and garlic to the Instant Pot. Cook until the onion is slightly softened and translucent, about 2-3 minutes.
Add clams and clam juice, potatoes, broth, thyme, and salt. Stir to combine and close the Instant Pot lid. Cook at high pressure on manual mode for 5 minutes. Allow to naturally release for an additional 5 minutes, then open the vent to release any additional pressure.
Turn on saute mode. In a medium-sized bowl, whisk together the milk, heavy cream, and cornstarch. Add to the Instant Pot and stir to combine. Stir occasionally until slightly thickened, about 3-4 minutes.
Top with bacon, parsley, black pepper, and oyster crackers. Serve immediately.

Notes

The bacon grease is discarded to make this recipe lighter. If you prefer, you can retain a few teaspoons of the bacon grease in the Instant Pot and omit the olive oil.

The heavy cream can be substituted for half and half, if desired.

Add more broth or milk as needed if you prefer a thinner soup.

Options to make thicker:

Add more cornstarch: add a slurry of cornstarch whisked with equal parts water
Blend: add 1 cup of soup to a blender and blend until smooth. Stir back into the soup.

Store any leftovers in the fridge for 3-4 days. Reheat on the stovetop over medium-low heat or in the microwave at 30 second increments.

Nutrition