How to Make the Best Instant Pot Clam Chowder in 30 Minutes or Less

New England-style clam chowder is one of those comfort food a lot of us can trace all the way back to our childhoods. It seemed like it took hours for that pot of creamy comfort to be ready. With this Instant Pot Clam Chowder Recipe, you can have piping hot, scratch-made creamy clam chowder in thirty minutes flat.

Remember Grandmas clam chowder? Those freshly dug clams and thick creamy goodness. It seemed like it took hours. She’d steam and chop the clams, chop the veggies, throw it all in the pot, and then stand there stirring to make sure the cream wasn’t burning.

Wow, that was good chowder, but who has that kind of time? Surely not me, so I skip the fresh clams and used canned to make mine. Throw it all in the Instant Pot and it’s done in less time than it used to take my grandma to get the clams ready.

Added bonus, this Instant Pot Clam Chowder recipe makes approximately sixteen servings, so it’s a good choice for your weekly meal plan. You can freeze the extra servings for a quick lunch.

new england clam chowder in a bread bowl

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Instant Pot Clam Chowder

6 Slices Thick Cut Hickory Bacon
3 large Carrots
4 ribs Celery with tops
1 large Yellow Onion
6 medium Yukon Gold Potatoes
2 6.5 oz cans Chopped Clams
1 8 oz jar Clam Juice
1 tbsp Thyme
2 tsp Rosemary
1 tsp Pepper
6 cups Heavy Cream
2 tbsp Cornstarch

Set cream on the counter to bring to room temperature

Turn Instant Pot on Saute.

Chop bacon in 1/2 inch cubes and sauté approximately 7 minutes.

Chop carrots, celery, and onion into 1/2 inch cubes. Add to pot and saute for another 3 minutes.

Chop potatoes into 1-inch cubes and add to the pot.

Turn off Instant Pot.

Pour in clams (with juice from can) and a bottle of clam juice.

Add thyme, rosemary, and pepper.

Secure lid, close vent, and manually select pressure cook for 8 minutes.

While chowder is pressure cooking, combine cornstarch with enough cold water to create a slurry.

When the timer goes off, let pot de-pressurize for 4 minutes, then cancel and do a quick release.

Turn pot on saute and slowly add 6 cups heavy cream while constantly stirring.

Add cornstarch slurry and stir slowly until chowder starts to thicken.

Serve in a sourdough bowl for an extra dose of delicious.

Instant Pot Clam Chowder

A quick and easy version of a New England style Clam Chowder sure to satisfy your comfort food cravings.

6 Slices Thick Cut Hickory Bacon
3 large Carrots
4 ribs Celery with tops
1 large Yellow Onion
6 medium Yukon Gold Potatoes
2 6.5 oz cans Chopped Clams
1 8 oz jar Clam Juice
1 tbsp Thyme
2 tsp Rosemary
1 tsp Pepper
6 cups Heavy Cream
2 tbsp Cornstarch

Set cream on the counter to bring to room temperature
Turn Instant Pot on Saute.
Chop bacon into 1/2 inch cubes and sauté approximately 7 minutes.
Chop carrots, celery, and onion into 1/2 inch cubes. Add to pot and saute for another 3 minutes.
Chop potatoes into 1-inch cubes and add to the pot.
Turn off Instant Pot.
Pour in clams (with juice from can) and the bottle of clam juice.
Add thyme, rosemary, and pepper.
Secure lid, close vent, and manually select pressure cook for 8 minutes.
While chowder is pressure cooking, combine cornstarch with enough cold water to create a slurry.
When the timer goes off, let pot de-pressurize for 4 minutes, then cancel and do a quick release.
Turn pot on saute and slowly add 6 cups heavy cream while constantly stirring.
Add cornstarch slurry and stir slowly until chowder starts to thicken.
Serve in a sourdough bowl for an extra dose of delicious.

Serve in a sourdough bowl with oyster crackers.

This recipe is so quick and easy, you’ll never eat canned chowder again. What other ingredients do you put in your clam chowder?