Instant Pot Clam Chowder In 40 Minutes

A white bowl filled with clam chowder on a white tablecloth. Behind it is half of a bowl filled with clam chowder.

5 from 3 reviews

This warm and comforting instant pot clam chowder is reminiscent of classic New England clam chowder. It is creamy, hearty, and packed with flavor and fresh clams. And it is simple to make and takes under 40 minutes! 



1 - 1.5 Lbs. Clams (or 1/2 cup canned clams and the juice)

½ Cup Diced Bacon

2 Tbsp. Unsalted Butter

1 Garlic Clove, chopped

1 Onion, diced

2 Tbsp. All-Purpose Flour

1 Cup Milk

3 Cups Fish Stock

1 Bay Leaf

1 Tbsp. Dried Thyme

4 Small Potatoes, diced

½ Cup Heavy Cream

1 Cup Croutons

Salt and Pepper

Cilantro Leaves


  1. Place the clams in a big bowl with water and salt (around 2 hours before starting to cook the chowder). Save 1 cup of water for later.
  2. Start the instant pot in “Sauté” and add the diced bacon. Let it cook until it’s crispy and bright red, remove from the pot and drain excess fat on a paper towel-lined plate..
  3. Add the butter, onion and garlic and sauté until the onion is translucent (around 5 minutes).
  4. Add the flour and milk, mix with the butter and stir until everything is combined and the flour and butter mixture has dissolved completely.
  5. Add 1 cup of the clams water, the fish stock, potatoes, bay leaf and thyme.
  6. Bring to a boil and cover the instant pot. Cook at low pressure for 20 minutes, and slowly release the steam afterwards.
  7. Once it’s safe to open, add the salt, pepper, and the clams and return to the “sauté” setting. 
  8. Once it’s boiling, let it boil for another 5 minutes.
  9. Serve in four bowls and finish each with 2 tablespoons of heavy cream, a handful of croutons, and some fresh cilantro leaves.


*If using canned clams just add them in at the end of the cooking process.


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