The Easiest Pressure Cooker Clam Chowder To Make From Scratch

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Learn how to make clam chowder in your pressure cooker (I have an Instant Pot and a Cuisinart pressure cooker and you can use this recipe for either one or a different brand as well).

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I wanted to share this recipe as part of a way to share how to make restaurant-style food at home with ease. I have always loved clam chowder as a kid and when my kids were old enough to have it they had their first taste of clam chowder on Fishermans Wharf in San Francisco and they have been in love with it ever since. Well, since moving away from California, we have found that when you have those cravings for chowder, it’s not just a train ride away. 

In fact, my kids kept asking for clam chowder, and every time we went home to California for a visit the Wharf was one of our first stops. We had chowder when we first arrived and chowder on our way out. 

Where we lived on the east coast did not have easy access to good chowder, so we decided to venture into making it at home. Again the goal is to learn how to cook things you love. Because in time, our kids will move out and have their own homes and I know them well enough to know, they would probably try to have clam chowder every week! 

You want to choose good ingredients and make sure that you can make food quickly, easily, and enjoy the process of doing it.

How do you make clam chowder from scratch?

Ingredients

• 4 6 1/2 oz cans chopped clams; juice drained and reserved on the side
• 2 tbsp olive oil
• 1/2 large white onion, diced
• 4 tbsp cornstarch
• 6 medium russet potatoes, cubed (peeled optional – I did for this recipe)
• 3 cups of water
• 4 cups half & half
• salt and black pepper to taste

Instructions

1. Turn your instant pot to sauté mode. Once your pot becomes hot, add in your oil. then add in your white onions. Stir and cook for three to five minutes until onions become translucent.
2. Add your corn starch. Mix well.
3. Add in your potatoes, salt, pepper, water, and half-and-half. Stir well.
4. Place your lid on the instant pot. Set your instant pot to high pressure for 3 Minutes.
5. Once your instant pot is done cooking, do a quick pressure release by bringing the valve toward you and opening the pressure. Once your instant pot comes to a full release, Open the lid.
6. Choose to cancel on your instant pot and then select the sauté mode. Stir your soup occasionally for about 10 minutes to reduce the liquid and continue to cook and thicken your half-and-half.
7. Add the clams and salt and pepper to taste. Pour your soup in a bowl, a bread bowl, top with parsley or crumbled saltine crackers (optional), and enjoy!

FAQ’s & Tips

I do not like to add my clams in too early, it makes them firm. But some people like them that way, if you want yours to be on the firmer side add them in prior to setting the pressure cooker on.

How do you thicken clam chowder?

Add a tablespoon of corn starch to about ¼ of cream and mix. Add to the pot and stir in while adding. The chowder will slowly thicken as you whisk in the corn starch mix

Is clam chowder better the next day?

YES! It tastes amazing when you first make it, but when you let it sit overnight it seems to just get better. We generally don’t make it to the next day of eating from this recipe. We love clam chowder so much

Should I rinse canned clams?

I do not recommend rinsing because you are going to want to keep all the flavor on the clams. 

Do you drain canned clams?

Yes, you should drain them only to be able to add the clams at the end to keep them nice and tender.