Pressure Cooker Manhattan Clam Chowder

Dawn Whitted


My family loves clam chowder so I make it when the weather gets colder. It is definitely a process but toatally worth it. This recipe allows for a quick chowder that still has a wonderful flavor infused by way of pressure cooking. The best part is that it's done in under an hour so that means you can make it during the work week.

★★★★★ 1 vote
10 Min
10 Min
Pressure Cooker


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1 Tbsp
olive oil
1/2 stick
butter, unsalted
1 medium
yellow onion
2-3 stalk(s)
celery, diced
2 large
carrots, peeled & diced
1 large
parsnip, shredded *optional
1 small
zucchini, shredded *optional*
3-4 medium
potatoes, peeled & diced
1/4 c
all purpose flour
1 c
chardonnay (1 buy 4pk mini bottles)
4 c
chicken stock, no salt
1 large
bay leaf. dried
1 tsp
thyme, dried
1 tsp
red pepper flakes
2 Tbsp
worcestershire sauce
2 clove
garlic, diced
1/2 can(s)
tomato paste
1 can(s)
stewed tomatoes with juice
1 can(s)
baby clams (strain & reserve juice)
1 can(s)
evaporated milk
2-4 pinch
salt and pepper

How to Make Pressure Cooker Manhattan Clam Chowder


  • 1I use my electric pressure cooker for this recipe:
    Preheat electric pressure cooker using the Brown setting.
  • 2Add olive oil and 1/2 stick of butter to begin melting.
  • 3Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
  • 4Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
  • 5Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
  • 6Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid.

    The cooker will be quite full.
  • 7Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
  • 8Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir.

    Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
  • 9This Manhattan Clam Chowder is done!

    To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for.

    Be sure to taste and season with salt and pepper to your liking.
  • 10My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.

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