The Ultimate Instant Pot New England Clam Chowder: Rich, Creamy & Ready in Minutes
Indulge in a bowl of rich, creamy, and utterly delicious Instant Pot New England Clam Chowder. This easy recipe features tender potatoes, flavorful thick-cut bacon, and canned minced clams, all coming together in your pressure cooker for a hearty meal that tastes like it simmered all day.
Crafting New England Clam Chowder at home seemed like a daunting task until I discovered the magic of the Instant Pot. My very first attempt at this beloved classic was an absolute triumph – a “keeper” from the get-go! There’s truly nothing quite like the satisfaction of a recipe exceeding all expectations on the initial try, especially when it’s a dish as iconic and comforting as clam chowder.
For a while, my Instant Pot sat on the counter, often overlooked. But after vowing to utilize this incredible kitchen gadget more frequently, I’ve been amazed by its simplicity and efficiency. It’s truly a game-changer for dishes that typically require long simmering times. I had yearned to make homemade clam “chowda” for years, always assuming it was overly complex. Yet, it turns out to be surprisingly straightforward! Perhaps it was simply easier to head out to my favorite local spots when a craving struck. I still fondly recall the exceptional New England Clam Chowder at Plank Seafood Provisions in Omaha’s Old Market – a bowl I consider superior even to the famous chowder at Boudin’s in San Francisco! Though, of course, Boudin’s does offer their incredible sourdough bread, which brings me to an important point: this Instant Pot clam chowder would be absolutely divine served in a crusty bread bowl!
A glimpse of the legendary sourdough bread at Boudin’s, Fisherman’s Wharf, San Francisco, CA.
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But I digress… let’s talk about creating this fantastic Instant Pot version of clam chowder. When I set out to develop this recipe, I knew it had to incorporate certain elements that make restaurant clam chowder so irresistible. First and foremost, I adore the depth of flavor that comes from cured pork. While pork belly is ideal, it wasn’t available during my grocery run, so I opted for a high-quality, thick-cut bacon instead. If you can source pork belly, I highly recommend using it for an extra layer of richness. Secondly, I wanted a chowder with plenty of texture and substance. This meant including generous amounts of potatoes and celery. The potatoes are crucial for achieving that characteristic hearty thickness, while the celery adds a delightful crunch and aromatic freshness. I believe a truly satisfying soup should engage the palate with diverse textures. And, of course, for an authentic New England clam chowder, heavy cream is non-negotiable. While you could technically lighten it up, the full-fat cream is what gives this chowder its luxurious, velvety mouthfeel and truly decadent flavor. It’s an indulgence worth savoring!
Essential Ingredients for Instant Pot New England Clam Chowder:
To recreate this rich and comforting Instant Pot New England Clam Chowder, you’ll need a selection of simple yet flavorful ingredients:
- **Canned minced clams:** Don’t forget to reserve their flavorful juice! You’ll also need a bit of water to reach the total liquid requirement.
- **High-quality thick-cut bacon:** Or, for an even richer flavor, consider using pork belly if available.
- **Fresh vegetables:** Potatoes (yellow varieties work wonderfully), onion, celery, and fresh oregano.
- **Flavor enhancers:** Garlic, salt, and freshly cracked black pepper.
- **Dairy:** Unsalted butter and plenty of heavy cream for that signature creamy texture.
You’ll find the complete printable recipe, with exact measurements and detailed instructions, at the very bottom of this post.
**Pro Tip:** Always prep all your ingredients before you begin cooking. This technique, known as “mise en place,” ensures a smooth and stress-free cooking experience, making it incredibly easy to simply grab and add ingredients to your Instant Pot as needed.
Begin by setting your pressure cooker to the “sauté” function. Add your chopped bacon and cook until the fat has rendered out and the bacon is lightly browned, but not yet crispy. We want that rendered fat to infuse the base of our chowder with incredible flavor. Next, add the butter, fresh chopped oregano, diced onion, celery, and minced garlic to the pot. Continue sautéing, stirring frequently, until the onion becomes translucent and the vegetables soften, creating an aromatic foundation for your chowder.
Now it’s time to add the potatoes. For this recipe, I used small yellow potatoes, like those from The Little Potato Company. I simply quartered them, leaving the skins on for added texture and nutrients – it also saves on prep time! Once the potatoes are in the pot, pour in the reserved clam juice (supplementing with water if needed to reach the full 2 cups), and season generously with salt and freshly cracked black pepper. Stir everything together gently.
Secure the lid on your Instant Pot, ensuring the steam release valve is set to “seal.” Switch the setting from “sauté” to “Pressure Cook” or “Manual” and set the timer for just 5 minutes. Once the cooking cycle is complete, allow the pot to naturally release pressure for 3 minutes before carefully performing a quick release to vent any remaining steam. Once the pressure indicator drops, open the lid. Using a potato masher, gently mash some of the cooked potatoes and vegetables directly in the pot to achieve your desired chowder consistency – whether you prefer it chunky or smoother. Finally, turn on the “Keep Warm” function, stir in the minced clams and heavy cream, and allow the chowder to heat through gently without boiling.
Serve your hearty clam chowder piping hot, garnished with freshly chopped chives and extra bacon bits for a burst of flavor. And don’t forget a side of crispy oyster crackers for dipping!
Just look at that delectable richness! This homemade Instant Pot New England Clam Chowder is pure comfort in a bowl.
You might be thinking – this sounds amazing, but I don’t own an Instant Pot! Well, these incredible multi-cookers have revolutionized home cooking, making complex dishes simpler and faster. While our previous giveaway has ended, investing in an Instant Pot is a fantastic way to upgrade your kitchen and unlock a world of quick and delicious meals.
Past Instant Pot Giveaways
We’ve been known to host exciting giveaways, like the “12 Days of Christmas Instant Pot Giveaway” where lucky readers could win fantastic models like the 6-Quart Instant Pot Ultra. If you haven’t experienced the convenience of an Instant Pot yet, you’re missing out! This versatile device truly is like having ten different appliances in one.
Incredible Capabilities of the Instant Pot Ultra:
The Instant Pot Ultra, and many other models, combine multiple kitchen functions, making meal prep a breeze. Here’s a glimpse of what these amazing devices can do:
- **Pressure Cooker:** Speeds up cooking by up to 70%, perfect for soups, stews, and tough cuts of meat.
- **Slow Cooker:** Ideal for tender, flavorful dishes that benefit from low, slow cooking.
- **Rice Cooker:** Delivers perfectly cooked rice every time, without fuss.
- **Cake Maker:** Yes, you can even bake cakes in it!
- **Yogurt Maker:** Create homemade yogurt with ease.
- **Egg Cooker:** Consistently hard-boiled, soft-boiled, or poached eggs.
- **Steamer:** For healthy vegetables, fish, and more.
- **Warmer:** Keeps food at serving temperature until you’re ready.
- **Sauté:** Brown ingredients directly in the pot, reducing cleanup.
- **Sterilizer:** Great for baby bottles, canning jars, and kitchen utensils.
The 6-Quart Instant Pot Ultra often comes with useful accessories like a steam rack, recipe booklet, serving spoon, soup spoon, and measuring cup. Plus, newer models offer advanced features such as:
- Altitude adjustment for precise cooking anywhere.
- A cooking progress indicator to keep you informed.
- A steam release reset button for added safety and convenience.
Making soup in the Instant Pot is incredibly simple and rewarding! You can achieve deep, complex flavors that taste like they’ve simmered for hours, all in a fraction of the time. It’s the perfect solution for busy weeknights when you crave homemade comfort food.
Other Instant Pot Soup Favorites to Try:
If you love the convenience of making soup in your Instant Pot, be sure to explore these other delicious recipes:
- Instant Pot Loaded Baked Potato Soup (as pictured above – a must-try for potato lovers!)
- Instant Pot White Chicken Chili – a lighter, yet equally satisfying chili option.
- Pressure Cooker Bean and Bacon Soup – classic comfort with a speedy twist.
- Instant Pot Thai Butternut Squash Soup – a vibrant and flavorful option with an exotic touch.
- Easy Instant Pot Chicken and Wild Rice Soup – wholesome, hearty, and perfect for a chilly day.
What incredible dish would you prepare first in a brand new Instant Pot pressure cooker? Share your culinary aspirations in the comments!
Happy eating, and enjoy this wonderfully easy and delicious Instant Pot New England Clam Chowder!
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Print Recipe
Instant Pot New England Clam Chowder
Equipment
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
Ingredients
- 1/2 pound good quality thick sliced bacon or pork belly, chopped
- 3 6.5 ounce cans of minced clams, juice reserved
- Reserved Clam juice to measure 2 cups (add water if the juice from the cans isn’t enough)
- 1/2 stick of butter (4 Tablespoons)
- 4 stalks of celery chopped
- 1 medium sized onion chopped
- 1 1/2 pounds of yellow potatoes skins left on, cut into bite-sized pieces
- 2 sprigs of fresh oregano roughly chopped
- 3 cloves garlic minced
- 1 teaspoon salt and freshly cracked black pepper, to taste
- 1 1/2 cups heavy cream
- Freshly chopped chives and bacon bits for serving
Instructions
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Turn your Instant Pot to the “sauté” setting. Cook the chopped bacon until the fat is rendered and the bacon is lightly browned but not yet crispy.
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Add the butter, fresh chopped oregano, diced onion, celery, and minced garlic to the pot. Continue sautéing, stirring often, until the onion becomes translucent and the vegetables have softened.
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Stir in the quartered yellow potatoes, leaving their skins on for added flavor and texture.
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Pour in the 2 cups of clam juice (adding water if needed to reach this quantity), and season with salt and freshly cracked black pepper to taste.
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Secure the lid on your Instant Pot and set the steam release valve to “seal.” Change the setting from “sauté” to “Pressure Cook” (or “Manual”) and set the timer for 5 minutes. Once cooking is complete, allow the pot to naturally release pressure for 3 minutes, then carefully use the quick release feature to vent any remaining steam. When the pressure has fully dissipated, open the lid. Use a potato masher to gently mash some of the potatoes and vegetables to your desired chowder consistency.
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Turn on the “Keep Warm” function (or a low sauté setting if your pot doesn’t have “Keep Warm”) and stir in the minced clams and heavy cream. Heat through gently, without boiling, until the chowder is warm and creamy.
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Serve immediately, garnished with freshly chopped chives and extra bacon bits on top. Don’t forget a side of crispy oyster crackers!
Notes
Nutrition