Instant Pot New England Clam Chowder Recipe
This creamy and comforting New England clam chowder is made easy with the Instant Pot, delivering a perfectly balanced, not-too-thick texture in just 40 minutes. Packed with tender clams, potatoes, and a flavorful broth, this quick and hearty soup is perfect for a cozy meal.
Equipment
- Instant Pot or pressure cooker
Ingredients
- 4 tablespoons ½ stick salted butter
- 1 yellow onion diced
- 2 ribs celery finely chopped (reserve leafy tops)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or clam broth
- 1 tablespoon cooking sherry optional
- 3 6.5-ounce cans chopped clams, drained (reserve liquid)
- 2 bay leaves
- 1 pound Idaho potatoes about 2, peeled and cut into ¼-inch cubes
- 1 cup heavy cream
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon Zatarain’s Shrimp & Crab Boil Concentrate optional, for extra kick
To Serve
- Oyster crackers
- Bread bowls preferably sourdough
Instructions
- Sauté the Aromatics: Set the Instant Pot to Sauté mode on High or More. Melt the butter, then add the diced onion and chopped celery. Stir occasionally and cook for 3–5 minutes until softened. Stir in the flour, ensuring all vegetables are well coated.
- Add the Liquids and Potatoes: Pour in the broth, scraping the bottom of the pot to loosen any bits of flour. Add the cooking sherry, all reserved clam juice (but not the clams yet), bay leaves, celery leafy tops, and diced potatoes. Stir well.
- Pressure Cook: Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 5 minutes. Once finished, perform a quick release and carefully remove the lid.
- Final Simmer and Seasoning: Switch the Instant Pot back to Sauté mode on High. Stir in the drained clams, heavy cream, seasoned salt, black pepper, and Old Bay. For extra spice, add the Zatarain’s concentrate. Let simmer until the chowder starts to bubble, then hit Keep Warm/Cancel.
- Thickening Option: For a richer texture, mix 2 tablespoons cornstarch with 2 tablespoons water and stir it in after adding the cream and clams. Let it simmer for 2 minutes until slightly thickened.
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