Creamy potatoes and savory clams, nestled together in a rich broth make this Instant Pot Clam Chowder with Shrimp a truly comforting dish, filling you with warmth and deliciousness. Make this quickly and easily right in your Instant Pot!
What Makes This Instant Pot Clam Chowder So Good
There truly are few things as comforting as a nice hot bowl of chowder. The only thing that could possibly make it better is if there was an easier and faster way to make it. And that's exactly what I've accomplished with this Instant Pot Clam Chowder recipe.
I've taken all the usual preparation and cooking steps for making clam chowder and condensed it enough to make this Easy Clam Chowder as painless and hands-off as I can possibly make it. But just because this is simple doesn't mean it tastes that way. the Instant Pot infuses this dish with so much flavor that you'd have no idea it was a dump and cook recipe.
And I know, this Instant Pot Clam Chowder recipe isn't particularly low in carbs, but what it lacks in keto friendliness it makes up for in absolute deliciousness. Regrettably not everything successfully translates into a low carb dish. However, if you're looking for a seafood dish that's not so carb-heavy you should check out my Cioppino Seafood Stew.
And, as you've probably noticed from the title of Clam Chowder with Shrimp, I've decided to add shrimp to the mix. If you've tried any of my recipes you've probably noticed that I can't seem to leave a recipe alone. But I can assure you that the addition of shrimp to the recipe is an absolute delight.
WHY ADD SHRIMP TO THE CLAM CHOWDER WITH SHRIMP?
I mean, the short answer is that it's delicious. But I will tell you what gave me the idea. I try not to ramble on about personal things on the blog, but I like this story 🙂
When my husband Roger and I first met, we went to Oregon Beach. It was an absolutely magical time in a beautiful place.
Out on the beach was a little shack that served something called slumgullion. I had no idea what it was--which of course meant I had to try it because I love trying new things.
Roger said it was one of his favorites, so we ordered it. And then...
Out comes this HUGE sourdough boule, filled with clam chowder--sprinkled with perfect, tiny, pink shrimp on top. You take a spoon, you mix it all up, and you have at it.
So I've been wanting to make an Instant Pot Clam Chowder with Shrimp for ages. The only thing is, I can't be bothered with fiddly recipes where you brown the bacon, cook the potatoes, then you add this or that... I need one pot, pour and cook recipes so that I can finish cooking without getting distracted by a shiny object.
So I finally got around to it, and here we are.
What Is A Chowder?
A chowder is a type of soup that typically has a milk or cream base and is thickened with either a roux or crackers. It's typically either made with seafood or veggies, and this Instant Pot Clam Chowder with Shrimp is easily one of my favorite chowders out there! However, I'm also quite partial to Corn Chowder.
How To Make Instant Pot Clam Chowder
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot.
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn't freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
Looking For More Great Instant Pot Seafood Recipes? Check These Out!
- Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is BURSTING with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
- If you’re looking for a quick and healthy dinner recipe, this Haddock with Spinach and Rice has you covered. This Instant Pot seafood recipe is full of everything you need to make a flavorful and balanced meal in just a few minutes time with your Instant Pot
- This Pressure Cooker Shrimp Risotto is a quick way to make a creamy shrimp risotto with no stirring. This is one of those dishes that comes out perfect every single time with minimal effort.
- Instant Pot Corn Chowder rivals the best chowder you've ever eaten while being made quick and easy in your Instant Pot.
So if you love clam chowder like I do but don't love how much effort is involved in making it traditionally, this Instant Pot Clam Chowder is sure to make you one happy cook. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 6 Bacon
- 1.5 cups onions, chopped
- 1 tablespoon Minced Garlic
- 4 cups Potatoes, cut into 3/4 inch cubes
- 1 teaspoon Dried Thyme, or 2-3 sprigs fresh thyme
- 2 Bay Leaves
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 8-oz Bottle Clam Juice, or chicken/fish stock
- 1 cup Water
For Finishing
- 1 14-oz canned clams, with liquid
- 1 cup cooked, small salad shrimp
- 1/2 cup cream
- 1/4 cup Chopped Parsley
- 2 tablespoons cornstarch + 1/4 cup water mixed into a slurry, optional
Instructions
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot.
- Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
- Use a potato masher to roughly mash and thicken the soup.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
- If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
- If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
- This dish doesn't freeze well as dairy has a tendency to become grainy when it freezes.
- You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.
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Nutrition
Originally published April 28, 2018
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
This post was originally published on Sept 17, 2018, at 8:28 AM.
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