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Home » Creamy Pressure Cooked Clam Chowder in 30 Minutes

Creamy Pressure Cooked Clam Chowder in 30 Minutes

July 16, 2025 by OliviaDinner

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The aroma of creamy, savory clam chowder wafting through the air is enough to make anyone weak in the knees. Imagine a bowl brimming with tender clams, silky potatoes, and a rich broth that wraps you in a warm culinary hug. Now picture this heavenly dish being whipped up in a fraction of the time thanks to your trusty pressure cooker. elevating your seafood experience Yes, you read that right pressure cooked clam chowder is not just a dream; it’s a reality that will elevate your weeknight dinners into gourmet experiences.

Speaking of experiences, let me take you back to my first foray into clam chowder territory. It was a chilly evening in New England. I was bundled up like an overstuffed marshmallow, craving something hearty and delicious. The moment I took my first spoonful, I knew this would be my winter go-to. Fast forward to today, and this pressure cooked clam chowder has become my secret weapon for impressing guests or simply indulging on a cozy night in.

Why You'll Love This Recipe

  • This pressure cooked clam chowder offers the perfect blend of convenience and flavor without sacrificing quality.
  • You can whip it up quickly, making it ideal for busy weeknights or impromptu gatherings.
  • Its creamy texture and robust taste make it visually appealing and absolutely satisfying.
  • Enjoy it as a standalone dish, or pair it with crusty bread for a complete meal experience.

Ingredients for Pressure Cooked Clam Chowder

Here’s what you’ll need to make this delicious dish:

  • Fresh Clams: Use about 2 pounds of fresh clams like littlenecks or cherrystones; they add authentic flavor and texture.
  • Bacon: About 4 strips of bacon provide that smoky richness that makes everything better.
  • Onion: One medium onion, finely chopped will bring sweetness and depth to your chowder.
  • Celery: Two stalks of celery contribute crunch and freshness balancing out the creaminess.
  • Potatoes: Use about two medium potatoes diced into bite-sized pieces; they’ll thicken and enrich the soup.
  • Heavy Cream: About one cup gives the chowder its signature silky texture; feel free to substitute half-and-half for a lighter version.
  • Chicken Broth: Four cups provide a flavorful base; homemade is great if you have some on hand!
  • Dried Thyme: A teaspoon adds an aromatic touch that enhances the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Pressure Cooked Clam Chowder

How to Make Pressure Cooked Clam Chowder

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Bacon

Start by setting your pressure cooker to sauté mode. Add the bacon strips and cook until crispy. As they sizzle away, enjoy the delightful aroma filling your kitchen.

Step 2: Add Aromatics

Once the bacon is crispy, toss in the chopped onion and celery. Sauté until they’re soft and fragrant about five minutes should do it.

Step 3: Incorporate Potatoes

Add your diced potatoes along with dried thyme and give everything a good stir to combine those glorious flavors.

Step 4: Pour in Broth

Carefully pour in the chicken broth while scraping any delicious bits from the bottom of the pot this is where flavor lives!

Step 5: Pressure Cook

Close your pressure cooker lid securely and set it to high pressure for five minutes. That’s right; only five minutes! Once cooking is complete, allow for a natural release of steam so those flavors can mingle even further.

Step 6: Finish with Cream

After releasing all steam safely, open the lid and stir in that luscious heavy cream. If you’re feeling fancy, you can also add some freshly chopped parsley for garnish.

Transfer to bowls for serving! Pair this creamy delight with crusty bread or crackers for an unforgettable dining experience.

And there you have it! Your very own pressure cooked clam chowder a warm embrace from New England delivered right to your dining table in record time. Enjoy every spoonful as you bask in the glory of mastering this comforting classic!

You Must Know

  • This delightful Pressure Cooked Clam Chowder is not just a bowl of comfort; it’s an experience!
  • Its creamy texture and rich flavor come together in minutes, making it the perfect choice for a cozy dinner or a family gathering.

Perfecting the Cooking Process

Start by sautéing the aromatic onions and garlic in your pressure cooker to build that flavor foundation. Add clams and broth, then pressure cook until everything mingles beautifully. Finish with cream for that rich chowder consistency.

Add Your Touch

Feel free to swap out clams for shrimp or add some smoky bacon bits for an extra kick. Toss in fresh herbs like thyme or dill to elevate those flavors. The options are endless!

Storing & Reheating

Store your Pressure Cooked Clam Chowder in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove to keep that creamy goodness intact. For more inspiration, check out this Creamy Scalloped Potatoes recipe.

Chef's Helpful Tips

  • To achieve the best flavor, always use fresh clams; they make all the difference.
  • Don’t rush the sautéing step; it builds depth in your chowder.
  • Lastly, allow the chowder to sit for a bit before serving; it enhances the flavors significantly.

Sometimes I whip up this chowder when friends come over, and their delighted faces remind me why I love cooking so much food really brings people together!

FAQs :

What ingredients are needed for Pressure Cooked Clam Chowder?

To prepare delicious Pressure Cooked Clam Chowder, you will need fresh clams, potatoes, onions, celery, bacon, garlic, chicken broth, heavy cream, salt, and pepper. You can also add herbs like thyme or bay leaves for extra flavor. Make sure to use quality ingredients to enhance the overall taste of the chowder. Fresh clams provide a briny flavor that is essential for this dish. Adjust the quantities based on your serving size and personal preference.

How long does it take to cook Pressure Cooked Clam Chowder?

Cooking Pressure Cooked Clam Chowder is a quick process. Once all your ingredients are prepared and in the pot, seal the lid and set your pressure cooker to high pressure for about 10 minutes. After cooking, allow for a natural release of pressure for about 5 minutes before manually releasing any remaining pressure. This method ensures that your chowder retains its rich flavors while cooking quickly compared to traditional methods.

Can I make Pressure Cooked Clam Chowder ahead of time?

Yes, you can prepare Pressure Cooked Clam Chowder ahead of time. Simply cook the chowder as directed and then let it cool before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze it for longer storage. When ready to serve, gently reheat on the stovetop or in the microwave until warmed through. Note that freezing may change the texture slightly, so it’s best enjoyed fresh if possible.

How can I customize my Pressure Cooked Clam Chowder?

Customizing your Pressure Cooked Clam Chowder is easy and fun! You can substitute different seafood like shrimp or scallops for clams if desired. Adding vegetables such as corn or carrots can enhance both flavor and nutrition. For a spicy kick, consider including diced jalapeños or a dash of hot sauce. exploring seafood flavors in paella Additionally, experimenting with different herbs and spices can create a unique twist on this classic recipe while still keeping its comforting essence intact. For more inspiration, check out this Irresistible Garlic Shrimp Recipe recipe.

Conclusion for Pressure Cooked Clam Chowder :

Pressure Cooked Clam Chowder combines convenience with rich flavors for a delightful dish that warms the heart. Utilizing fresh ingredients like clams and potatoes creates an authentic taste experience in less time than traditional methods. This versatile soup allows room for customizations based on personal preferences and available ingredients. pairing it with tomato soup Enjoying this chowder is perfect any day of the week, making it an essential recipe in any home cook’s arsenal. Embrace the ease and flavor of this comforting meal today!

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Pressure Cooked Clam Chowder

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Dive into comfort with this pressure cooked clam chowder, a quick and delectable dish bursting with the flavors of fresh clams, creamy potatoes, and smoky bacon. Perfect for chilly evenings or casual gatherings, this chowder offers a gourmet experience in just minutes. Whip it up effortlessly in your pressure cooker for a satisfying meal that warms the soul.

  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Main
  • Method: Pressure Cooking
  • Cuisine: American

Ingredients

Scale
  • 2 lbs fresh clams (littlenecks or cherrystones)
  • 4 strips bacon
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium potatoes, diced
  • 1 cup heavy cream (or half-and-half)
  • 4 cups chicken broth
  • 1 tsp dried thyme

Instructions

  1. Set the pressure cooker to sauté mode and cook the bacon until crispy. Remove and crumble.
  2. Add chopped onion and celery to the pot; sauté for about 5 minutes until soft.
  3. Stir in diced potatoes and thyme, then add chicken broth while scraping the pot's bottom.
  4. Secure the lid and cook on high pressure for 5 minutes. Allow natural steam release.
  5. Open the lid, stir in heavy cream, and garnish with crumbled bacon before serving.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 380
  • Sugar: 2g
  • Sodium: 950mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg

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