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Instant Pot Manhattan Clam Chowder Recipe

Instant Pot Manhattan Clam Chowder recipe
Pressure Luck Cooking

Manhattan Clam Chowder is the lighter sister of her creamy, New English brother. The only different is that this one is tomato based.


2 tbsp of salted butter
1 medium onion, minced (a food processor or blender will help with this)
2 celery stalks, sliced and finely chopped (with leafy tops reserved)
1 lb of Idaho/Russet potatoes (about 2 of them), peeled and diced
4 oz of diced pancetta (optional)
1 cup of clam (or vegetable or chicken) broth (I used 1 tsp of Clam Better Than Bouillon + 1 cup of water)
28 oz can of crushed tomatoes
3 (6.5 oz) cans of chopped clams, separating and reserving the juice from the clams
1/2 tsp seasoned salt
1/2 tsp of Old Bay seasoning
1/2 tsp of black pepper
1/8 – 1/2 tsp of Zatarain’s Concentrated Crab & Shrimp Boil (optional and a little goes a long way so don’t go above a 1/2 tsp)
Oyster Crackers, for topping


Add the butter to the Instant Pot and hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When melted and sizzling, add the onions and celery and stir constantly for about 2-3 minutes until slightly softened
Then, add in the diced pancetta (if using) and stir for another 2-3 minutes, scraping the bottom of the pot often so the pancetta doesn’t stick
Next, add the clam (or vegetable or chicken) broth and deglaze (scrape) the bottom of the pot to make it’s nice and smooth. Then add in the crushed tomatoes, all of the clam juice (but NOT the clams!), seasoned salt, Old Bay, black pepper, Zatarain’s, leafy tops from the celery and potatoes. Stir very well deglazing the bottom of the pot once more
Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done
When the lid comes off, stir in the reserved clams and let them heat up for about 2 minutes as the soup will also slightly thicken
Serve in bowls and top with some oyster crackers, if desired

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