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Bowl of clam chowder with spoon lifting out soup to see texture.

Instant Pot Clam Chowder

Soup season just got an upgrade with this Instant Pot Clam Chowder. It's warm, hearty and done in 30 minutes.
Course Main Course
Cuisine American
Keyword instant pot clam chowder
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Meghan Payne-Hensley


  • Pressure Cooker


  • 4 slices thick cut bacon
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds potatoes, cut into 1-inch chunks (peel if desired)
  • 2 10 ounce cans baby clams (do not drain)
  • 1 8 ounce bottle clam juice
  • 2 cups chicken broth
  • 2 cups half and half
  • 3 Tablespoons all-purpose flour
  • chopped chives, optional


  • Turn bacon on saute mode. Meanwhile, cut bacon into small pieces. Once hot, add bacon to the instant pot. Cook until crisp. Remove bacon from instant pot to a paper towel lined plate. Leave bacon grease in instant pot. Add onion, garlic, salt, pepper and dried thyme. Cook, stirring often, for 2 to 3 minutes until softened.
  • Add potatoes, baby clams and their juices, clam juice, chicken broth to the instant pot. Turn off saute mode. Place lid on instant pot and seal the valve. Cook on high manual for 4 minutes. Allow pressure to release naturally for 5 minutes. Then release pressure manually. Once all pressure is released, remove the lid and change back to saute mode.
  • Whisk together the half and half and flour. Once the soup is simmering add to the instant pot. Simmer until slightly thickened. Ladle into bowls and top with chives and crumbled bacon.