Easy Instant Pot Clam Chowder

Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked but not crispy about 5 minutes. Add onion and butter. Cook stirring and scraping the bottom of the pot to get up all of the brown bits until onion has softened and turned translucent about 5 minutes. Hit Cancel.

Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Allow to rest for 3 minutes then release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour thyme garlic powder salt and pepper. Add evaporated milk and drained clams. Heat the soup without boiling about 5 minutes. Add potato starch to thicken soup if desired.