Instant Pot Manhattan Clam Chowder

Name: Instant Pot Manhattan Clam Chowder
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 2 cup diced potatoes; 1 can (14-15 oz) diced tomatoes; 2 cup clam juice or seafood broth; 1 cup water; 2 cans (6-7 oz each) chopped clams, with juice; 1 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 bay leaf; Optional: chopped parsley or red pepper flakes

Instant Pot Manhattan Clam Chowder

Tomato-based clam chowder in a pressure cooker — fast, brothy, and suspiciously efficient.

Prep 10 minCook 15 minTotal 25 min260 calCuisine: American

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Ingredients

2 tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cup diced potatoes
1 can (14-15 oz) diced tomatoes
2 cup clam juice or seafood broth
1 cup water
2 cans (6-7 oz each) chopped clams, with juice
1 tsp dried thyme
0.5 tsp dried oregano
0.5 tsp salt
0.25 tsp black pepper
1 bay leaf
Optional: chopped parsley or red pepper flakes

Steps

Set Instant Pot to Sauté mode and heat olive oil.
Add onion and celery; cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds.
Add potatoes, diced tomatoes, clam juice, water, thyme, oregano, salt, pepper, and bay leaf.
Lock lid and cook on High Pressure for 5 minutes.
Quick release pressure carefully.
Stir in chopped clams with their juice.
Return to Sauté mode and simmer 3–4 minutes to heat through.
Remove bay leaf and adjust seasoning.
Serve hot with parsley or red pepper flakes if using.