This instant pot clam chowder is so thick and creamy, and full of flavor! It’s totally delicious comfort food!
Since moving close to the Oregon Coast, clam chowder has definitely become a staple in my family’s diet. We know all the best clam chowder spots to hit up along the coast, but sometimes I don’t have the time or energy to drive 90 minutes to the coast just for a cup of chowder. I’ve been working on perfecting my own clam chowder recipe that I can make at home, and I think I’ve finally done it!
This instant pot clam chowder is truly one of the best clam chowders I’ve ever eaten. It’s thick and creamy, but still feels light. It’s full of flavor without being fishy or overwhelming. It’s loaded with chunks of tender potatoes, clams, and bacon. What more could you ask for in a chowder?
I have a stovetop version of this chowder that is also completely delicious (and feel free to use that one if you don’t have an Instant Pot!) but I made a few little tweaks to the recipe make it even more perfect. I love using the Instant Pot because I can just get dinner going and then take care of all of the chaos around me without needing to remember to stir or turn down the heat or whatever. Plus, if I forget about it or get distracted doing something else, it will just sit there and stay warm until I’m ready to take care of it. It’s a lifesaver!
My family insists that I make these cheese biscuits every time I make clam chowder, and they complement each other perfectly. With some fresh fruit on the side, it’s the perfect comfort food meal!
Instant Pot Clam ChowderPrint Recipe
for the soup:
- 1 tablespoon butter
- 1/2 cup celery chopped
- 1 medium onion chopped
- 2 teaspoons garlic
- 4 slices thick cut bacon cooked and crumbled
- 4-5 potatoes peeled and cut into 1/2 inch cubes
- 3 6.5 ounce cans clams
- 1 1/2 cups chicken broth
- 1/2 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 teaspoon Old Bay seasoning
for the roux:
- 4 tablespoons butter
- 1/3 cup flour
- 1 cup half and half
- 1 cup milk
- Add the butter to the instant pot insert and heat on saute mode until melted. Add the celery, onion, and garlic to the pot, and cook 3-4 minutes, until the onions and celery are softened. Add the bacon, potatoes, clams (with the clam juice), chicken broth, pepper, salt, and Old Bay seasoning to the pot. Put the lid on the pot, turn the knob to seal, and cook at high pressure for 20 minutes. Let the pressure naturallly release for 10 minutes, then quick release the remaining pressure.
- While the pressure is releasing, make the roux by melting the butter in a small saucepan. Stir in the flour to form a paste. Cook 3-4 minutes, until golden. Slowly stir in the half and half and milk, and cook until thickened. Stir the roux into the clam chowder and mix until blended. Serve hot, topped with oyster crackers.