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Clam Chowder topped with oyster crackers in a black bowl with a spoon

New England Clam Chowder Instant Pot

New England Clam Chowder Instant Pot is a hearty, thick & creamy soup made with canned or fresh clams, potato, bacon & dairy. This Instant Pot Clam Chowder is extremely comforting & easy to make.
5 from 6 votes
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Course: Entree, Soup
Cuisine: American
Keyword: Instant Pot Clam Chowder, New England Clam Chowder Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 357kcal
Author: Meghna
Cost: $5


  • 13 oz Canned Clams **2 x 6.5 oz cans containing clams in clam juice.
  • 2 cups potatoes **peeled & diced into 1/2 inch cubes. I used Yukon Gold potatoes.
  • 1 cup onion **roughly chopped. I used yellow onion
  • 3/4 cup celery **roughly chopped
  • 3 strips bacon **roughly chopped
  • 1 tbsp Avocado oil
  • Salt **according to your preference

For the Roux



  • 1.5 cups chicken stock ** I used 1 tbsp better than Bouillon paste diluted in warm water
  • 1.25 cups clam juice **juice reserved from the canned clams
  • 1 cup heavy cream **Read NOTES below for sub


  • 1/2 tbsp parsley **fresh flat leaf parsley finely chopped
  • 2 tbsp fried bacon **crispy fried bacon bits. You can use more.
  • 1/2 cup oyster crackers **can use more or even less.


  • Set the Instant Pot on SAUTE function & set it on NORMAL heat. Add oil. When the oil becomes moderately hot gently release the chopped bacon and saute until lightly crispy stirring frequently. You'll have lots of bacon fat. You may discard it or use it in the next step.
  • Now, add the onion and celery and saute until the onions begin to become translucent and soft. Add salt to quicken the process.
  • Reduce the heat to LOW. Add the butter and allow it to just melt. Than, add the flour and stir briskly for 30 seconds to form a quick roux.
  • Drain the clams from the cans & reserve the clam juice. Set aside the clams.
  • Pour the clam juice and the chicken stock into the Instant Pot steel insert and de-glaze the pot very well with the help of a spatula scraping the sides and the bottom of the pot. There should not be any food particles stuck at the bottom of the pot. This will prevent the BURN error.
  • Now, add the seasonings except the crushed black pepper and give everything a quick stir.
  • Add the diced peeled potatoes and give everything a quick stir. Bring the liquids to a gentle simmer. Stir to prevent the roux from sticking at the bottom of the pot.
  • CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 3 minutes.
  • Once, the pressure cooking cycle is over do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. When the metal pin drops open the lid carefully.
  • TURN OFF the Instant Pot and add the heavy cream (**read NOTES below). Give everything in the pot a quick stir.
  • Now, add the clams and mix well. Hit the SAUTE function & set it on LOW settings. Bring the chowder to a gentle simmer. You can skip this step as well.
  • Check for seasoning and add crushed black pepper. Served hot and top with crispy fried bacon, chopped fresh parsley and oyster crackers. Dig in!



  1. Heavy Cream: It's better to stabilize the fridge cold cream before adding it to the super hot liquid in the pot. You can either use heavy cream at room temperature or just warm it up slightly in the microwave oven before adding it to the piping hot liquids in the pot. This will help stabilize the heavy cream and it will never curdle or split.
  2. The Chowder consistency: The chowder thickens as it cools down. We prefer thick chowders and not runny ones. If you prefer soupy, runny chowders adjust the dairy or liquid accordingly.
  3. The seasonings: The seasonings are totally a personal preference. If you feel the chowder needs more seasoning add more according to your liking and vice versa.
  4. Potatoes: We used Yukon Gold Potatoes. You can also use red potatoes. 
  5. Heavy Cream Subs: Half and half or even whole milk are great choices. However, the consistency & the taste of the chowder will vary.
  6. Serving Ideas: Serve this hearty soup with crusty bread on the side.
  7. Storing Tips: This Instant Pot Clam Chowder will last for 5 days in the fridge when stored in air tight containers.
  8. Freezing Tips: I would NOT recommend freezing this Cream based Chowder because dairy always has a chance of curdling or separating.
  9. Re-heating Tips: The Clam Chowder thickens further when stored in the fridge. Re-heat it over medium low heat on the stove-top or in the microwave oven. You may add splashes of cream or milk while re-heating the soup.
Calorific details are provided by a third party application and are to be used as indicative figures only.
Nutrition Facts
New England Clam Chowder Instant Pot
Amount Per Serving
Calories 357 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Cholesterol 69mg23%
Sodium 407mg18%
Potassium 493mg14%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 786IU16%
Vitamin C 17mg21%
Calcium 51mg5%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 357kcal | Carbohydrates: 27g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 407mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 786IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg