Instant Pot Salmon Clam Chowder

2 6.5 oz cans clams Save the clam juice
Water to add to the clam juice
4 Tbs butter
1 onion diced
2 stalks celery
¼ tsp thyme or 2 springs of fresh thyme
1 tsp pepper
1 tsp salt
3 cloves garlic pressed, or minced
1 ½ lbs potatos I used a medley bag of baby potatoes and it was a 1.5 lb bag, skin can stay on
1 ⅓ cups Half and Half
3 6 oz Salmon Filets boneless, and skinless
1 ½ Tbs corn startch or potatoe startch optional, for thickness

Open the cans of clam, and drain the juice into a 2 cup measuring cup, then add water to the measure cup so that it makes 2 cups of liquid, and set to the side
Use the saute funstion of the instant pot and add the onion, celery, pepper, thyme, salt, pepper and garlic, and sautee until the onions get translucent.
Add the potatoes, (i chopped them roughly) and the clam/water juice, and salmon into the instant pot. Turn off the sautee function.
Put the lid on the instant pot, and lock into place, and turn the steam knob to the sealing position.
Set to pressure cook- high pressure- and set to 4 minutes cook time. After it has cooked, let it rest for 3 minutes, then use quick release to let the steam out until the pin drops. Open the lid carefully, facing away from you.
Optional- you can mash the potatoes if you want, that will also make a thicker chowder.
Add the clams and half and half (and corn starch if desired) and turn the sautee function back on, but onto the lowest section. To heat, but not boil. Allow to thicken if desired.
Serve with crackers or some nice rolls!

Bacon can be added for more flavor! Just sautee the bacon first, then go to sautee the onions, and celery with the bacon, after it has cooked!