New England Clam Chowder Pressure Cooker

Experience the rich, comforting flavors of classic New England Clam Chowder, made effortlessly in a pressure cooker! This creamy, hearty soup features tender clams, velvety potatoes, and a medley of aromatic vegetables, all infused with the smoky depth of crispy bacon and fresh thyme. The pressure cooker ensures quick cooking while locking in all the robust flavors, transforming this traditionally time-intensive dish into a weeknight-friendly meal. Finished with a swirl of heavy cream and garnished with parsley, bacon crumbles, and optional oyster crackers, this chowder is perfect for cozy dinners or entertaining guests. Discover how to create this New England classic in just 40 minutes for a restaurant-quality result at home!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 slices Bacon
• 2 tablespoons Unsalted butter
• 1 medium (diced) Yellow onion
• 2 (diced) Celery stalks
• 3 (minced) Garlic cloves
• 2 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 bottle (8 ounces) Clam juice
• 2 large (peeled and diced) Russet potatoes
• 2 cans (6.5 ounces each, with juice) Canned chopped clams
• 1 cup Heavy cream
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 1 teaspoon Fresh thyme
• 1 Bay leaf
• 2 tablespoons (for garnish) Chopped parsley
• 1 cup (optional, for serving) Oyster crackers

Directions

Step 1

Set the pressure cooker to sauté mode. Cook the bacon until crispy, then transfer it to a paper towel-lined plate, leaving the drippings in the pot.

Step 2

Add the butter to the pot. Once melted, sauté the diced onion, celery, and garlic until softened, about 3-4 minutes.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.

Step 4

Gradually pour in the chicken broth and clam juice, stirring constantly to combine and prevent lumps from forming.

Step 5

Add the diced potatoes, chopped clams (with their juice), thyme, bay leaf, salt, and black pepper. Stir to mix.

Step 6

Lock the pressure cooker lid in place and set it to high pressure for 10 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.

Step 7

Carefully remove the lid. Discard the bay leaf and, if desired, mash a few pieces of potato against the side of the pot to help thicken the chowder.

Step 8

Set the pressure cooker to sauté mode. Stir in the heavy cream and let the chowder heat through for 2-3 minutes, but do not let it boil.

Step 9

Taste and adjust the seasoning with additional salt or pepper, if needed.

Step 10

Ladle the chowder into bowls and garnish with chopped parsley, crumbled bacon, and optional oyster crackers. Serve immediately.

Nutrition Facts

Serving size	(2661.2g)

Amount per serving	% Daily Value*
Calories	2464.7

Total Fat 127.9g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 473.6mg	0%
Sodium 8197.6mg	0%
Total Carbohydrate 222.6g	0%
Dietary Fiber 22.8g	0%
Total Sugars 22.0g
Protein 95.0g	0%

Vitamin D 5.1IU	0%
Calcium 610.4mg	0%
Iron 72.5mg	0%
Potassium 6150.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 15.7%

Carbs: 36.8%