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Instant Pot Clam Chowder with Shrimp Recipe

Instant Pot Clam Chowder with Shrimp recipe

There are few things as comforting as a nice hot bowl of clam chowder. Creamy potatoes and savory clams, nestled together in a rich broth make this a truly comforting dish, filling you with warmth and deliciousness.


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
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)


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.

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