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+ servings
instant pot manhattan clam chowder soup in a white bowl surrounded by bacon and parsley
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4.37 from 25 votes

Instant Pot Manhattan Clam Chowder

Tomato and vegetable soups meet rich and succulent clam chowder with this Instant Pot Manhattan Clam Chowder recipe! With a salty and savory taste of clams in every bite, this chowder will become your next favorite pressure cooker recipe.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Low Calorie, Low Fat
Keyword: healthy instant pot recipes, instant pot clam chowder recipe, instant pot soup, instant pot soup recipes
Servings: 8
Calories: 144kcal
Author: Kristina

Ingredients

  • 3 slices bacon or salt pork
  • 1 lb baby potatoes or other waxy potatoes, diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 1 sweet onion diced
  • 6 garlic cloves minced
  • 3 cups clam juice
  • 2 cups tomato juice such as V8
  • 1 cup diced tomatoes plus juices
  • cup tomato paste
  • 1-2 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 2 bay leaves
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 sprigs fresh parsley or 1 teaspoon dried parsley
  • 24 oz canned clams plus liquid

Instructions

  • Using the saute setting on the Instant Pot or your air fryer lid, cook the bacon until crispy. Remove the bacon to dry between paper towels, keeping the bacon drippings in the inner pot. When the bacon has cooled, break it into small pieces.
  • Set the Instant Pot to saute on high for 5 minutes, leaving the bacon drippings in the pot. Cook the potatoes, carrots, celery, onions, and garlic in the drippings.
  • Pour in the clam juice and deglaze. Add the tomato juice, diced tomatoes and juices, tomato paste, and liquid from the canned clams (but not the clams), salt, pepper, crushed red pepper, and bay leaves. Tie the fresh parsley and thyme sprigs together with cooking twine and put into the pot. Close and seal the pressure cooker lid. Set to pressure cook (manual) on high for 10 minutes.
  • When complete, do a controlled quick release of the pressure. Open the lid and remove/discard the bay leaves and sprigs of parsley and thyme. Stir in the reserved canned clams. Taste and season with additional salt and pepper if desired.
  • Serve warm topped with the cooked bacon bits, extra crushed red pepper flakes and fresh parsley or thyme.

Notes

Yield: 4 quarts (16 cups)
Serving size: 16 ounces (2 cups). This recipe makes 8 servings.
Storing: keeps in the fridge for up to 1 week and the freezer for up to 3 months for optimal quality.
You'll need at least a 6-quart pressure cooker for this recipe. If using a 3-quart Instant Pot, you'll need to decrease the recipe by half.

Nutrition

Serving: 16oz | Calories: 144kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 791mg | Potassium: 681mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3202IU | Vitamin C: 36mg | Calcium: 58mg | Iron: 2mg