Instant Pot New England Clam Chowder (Gluten-Free)
This Instant Pot New England clam chowder is creamy, hearty, and ready in about 30 minutes, the kind of one-pot comfort food that earns a permanent spot on the cold-weather menu. It’s gluten-free too, thickened with a simple cornstarch slurry instead of a flour roux.
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When I was little, I loaded mine with oyster crackers and went back for thirds. It was a pregnancy craving later on, an expensive one back then, before I had a recipe this easy. Now it’s a family favorite: full of clams, bacon, and tender potatoes in a savory, creamy broth, and it comes together fast in the Instant Pot.
Why You’ll Love This Clam Chowder
- One pot, about 30 minutes. The Instant Pot does the work; you’re not babysitting a stovetop.
- Naturally gluten-free. A cornstarch slurry stands in for the usual flour roux.
- Hearty and real. Clams, bacon, Yukon Gold potatoes, and a creamy broth that actually fills you up.
- Make-it-yours. Oyster crackers on top (if you can have gluten), a swap for the cream, a little extra clam juice. It’s forgiving.
Ingredient Notes
- Clams. Canned minced clams keep this fast and budget-friendly. Reserve the juice from the cans; it goes into the broth.
- Clam juice. You’ll combine the reserved juice from the cans with a little bottled clam juice to make 1 cup of liquid. Vegetable or chicken broth works as a substitute.
- Bacon. Thick-cut, cooked just until done (not crisp) so it doesn’t burn under pressure.
- Yukon Gold potatoes. They hold their shape and add a buttery texture without turning to mush.
- Heavy cream. Stirred in at the very end, off heat, so it stays smooth.
- Old Bay and thyme. The backbone of the flavor. Old Bay is generally gluten-free, but check your label if that matters for your household.
How to Make It
Full measurements and steps are in the recipe card below. The short version: cook the bacon on Sauté, add the vegetables and potatoes, then the seasonings and clam juice. Pressure cook briefly, stir in the clams, thicken with a cornstarch slurry, and finish with the cream off heat. Ladle it up and garnish with parsley.
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Tips and Variations
- Make it dairy-free. Swap the heavy cream for full-fat coconut milk or a dairy-free cream. The flavor shifts slightly but it works.
- Thicker or thinner. Add a little more clam juice or broth to loosen it, or a touch more slurry to thicken.
- Crackers, obviously. Oyster crackers on top are the classic finish, gluten-free versions included.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently over low to medium-low heat, stirring, so the cream doesn’t break; avoid a hard boil. Cream-based chowders can separate after freezing, so if you want to freeze it, freeze the batch before adding the cream and stir the cream in when you reheat.
What to Serve With It
Crusty bread, oyster crackers, or a simple green salad round it out. We also like to make this on a New England reading night: it pairs perfectly with The Witch of Blackbird Pond. See fall activities for tweens for the read-and-cook idea, where a New England novel meets a New England meal.
Some frequently asked questions
Be sure to print the recipe card below, and pin this recipe so you’ll have it handy!
Instant Pot New England Clam Chowder
Equipment
- Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6qt/1000W, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior
Ingredients
- 1 Tb coconut oil
- 4 to 6 slices thick-cut bacon diced
- 1 small onion diced
- 1 large carrot chopped
- 1 lb. Yukon Gold potatoes peeled and cubed
- 2 stalks celery chopped
- 1 cup corn
- 3 cloves garlic minced
- ½ t. Old Bay seasoning
- 1 t. fresh thyme can substitute 1/3 tsp dried
- 2 bay leaves
- Sea salt and black pepper to taste
- 2 T. cornstarch
- 1/4 cup water
- 3/4 c. clam juice (with the reserved canned-clam juice, enough to make 1 cup)
- ½ c. heavy cream
- 2 6.5- oz. cans minced clams including juice
- 3 T. fresh parsley chopped
Instructions
- Heat Instant Pot using the Saute function. When the display registers as “Hot,” add 1 Tb coconut oil. As it melts, swirl it around. Add chopped bacon, stirring occasionally, for approximately 3 minutes. It should be cooked, but not crispy; it will continue to cook, and you don’t want it to burn.
- When the bacon is cooked, add the chopped potatoes, onions, celery, carrots, corn, and garlic. Stir to combine and cook for 2-3 minutes. Select “Cancel” to turn off Instant Pot.
- Drain the clams, reserving the clam juice. Add additional clam juice to equal 1 cup. (You can substitute chicken or vegetable stock if you like.) Add salt, pepper, Old Bay seasoning, thyme, and bay leaves. Stir to combine, making sure there are no bits stuck to the bottom of the Instant Pot.
- Put the cover on the Instant Pot and set the valve to “Seal.” Cook on high pressure for 6 minutes, then NPR (natural pressure release) for 5 minutes. Carefully turn the steam valve using a wooden spoon or other long instrument to release the pressure. When the pressure is released, remove the lid.
- Set the Instant Pot to “Saute” and add the clams. Cook for 4-5 minutes, stirring well.
- Make a slurry by mixing the corn starch and water. Pour the slurry into the chowder and stir well, cooking for 2-3 minutes until the mixture thickens. Press “Cancel” to turn off the Instant Pot.
- Add the cream and stir well. Ladle into bowls, garnish with chopped parsley, and enjoy!
Looking for more easy Instant Pot meals? Try my Instant Pot Wild Rice and Chicken Soup, Instant Pot Loaded Baked Potato Soup, or Instant Pot Cilantro-Lime Rice. And for dessert, a warm Triple Chocolate Skillet Brownie.
(Originally published March 29, 2024. Last updated June 21, 2026.)
