Making clam chowder in the Instant pot is quick and easy! Red, white and clear versions.
Course Soup
Cuisine American
Keyword chowder, clam chowder, instant pot clam chowder
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 451kcal
Author Robin Gagnon
Ingredients
1 ½poundschopped clamsor 4 (6 ½ ounccans
½poundbacondiced
1large yellow onionchopped
4tablespoonscornstarch
8medium sized potatoespeeled and cubed
1cupcelerychopped ***optional**
3cupswater
1 ½teaspoonssalt
½teaspoonpepper
New England
4cupshalf and half
Manhattan
28ozcanned diced tomatoes
8ozclam juice
1cupsadditional water
Rhode Island
16ozClam Juice
2cupsadditional water
Instructions
New England Chowder
Turn Instant Pot on to saute mode and cook bacon and onions until bacon has browned.
Add in clams and cornstarch and stir together. Add in potatoes and then the water and seasonings, stirring to mix.
Put the lid on the Instant Pot and turn pressure valve to sealing. Set for a manual-high time of 3 minutes. Allow for a quick pressure release when the time has completed.
Add half and half and turn on saute mode to heat through. Add additional salt and pepper as needed, to taste.
Manhattan Chowder
Add the tomatoes, extra water and clam juice in step 2. Skip step adding half & half.
Clear
Don't add cornstarch. Add clam juice and extra water in step 2. Skip adding the half and half.
Notes
Red and Clear chowders are 310-320 calories per serving. Carbs are roughly the same. Fat is 15 and saturated fat is 4 grams each. Sodium is about 100mg higher. All are excellent sources of potassium.Recipe time does not include coming to pressure and release.