THE RECIPE JOURNAL · Main Course
Speedy Clam Chowder Using Instant Pot®
This clam chowder is a quick and delicious way to enjoy a classic comfort food without spending hours in the kitchen. Using the Instant Pot® makes it easy to get rich flavors and tender clams in no time.
FROM THE KITCHEN • Speedy Clam Chowder Using Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by draining the clams through a colander set over a measuring cup to catch the juice—you should have just over 2 cups of liquid saved for later. Turn your Instant Pot to the sauté setting and cook the bacon until it’s nice and crispy, about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate and set it aside.
02
Step 2
Leave about a tablespoon of the bacon grease in the pot, then add the chopped onion and celery. Cook them until the onion is soft and translucent, which usually takes around 5 minutes. Stir in the garlic and cook for another minute until you can really smell its aroma.
03
Step 3
Pour in 1/4 cup of the reserved clam juice and let it come to a boil, scraping up any browned bits on the bottom with a wooden spoon—that adds so much flavor. Then, add the potatoes, carrots, pepper, thyme, and the rest of the clam juice. Lock the lid in place and set the Instant Pot to high pressure for 4 minutes. It will take about 10 to 15 minutes to build up pressure before the timer starts.
04
Step 4
After cooking, let the pressure release naturally for about 5 minutes, then carefully use the quick-release to let out any remaining steam. Once the lid is off, scoop out about 3/4 cup of the potatoes and mash them right in the pot—this will thicken the chowder nicely.
05
Step 5
Switch the pot back to sauté mode, add the clams and half-and-half, and gently warm everything through without letting it boil. Finally, ladle the chowder into bowls and sprinkle the crispy bacon on top before serving.
Why you’ll love it
This chowder is creamy and full of flavor, yet comes together in no time. Using an Instant Pot cuts down cooking time without sacrificing taste, making it perfect for busy weeknights. It’s comforting and satisfying with minimal effort.
How to serve
Serve the chowder hot with crusty bread or oyster crackers. A sprinkle of fresh parsley or chives adds a nice touch. Pair it with a simple side salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid freezing as the cream may separate and affect texture.
