New England Clam Chowder

Add cubed bacon to a cold Instant Pot. Press Sauté function and then adjust until the selection goes to "less" Once bacon releases its fat and begins to sizzle, add the onion, salt and pepper. Raise the heat of the Instant Pot by pressing Cancel, then Sauté again. Once the onions have softened, add the wine and scrape all of the brown bits at the bottom of the pot to incorporate them into your sauce (this process is called deglazing). Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if there is not 2 cups of clam juice, compensate this amount with water), bay leaf, thyme and cayenne pepper. Close and lock the lid of the Instant Pot. Press the Manual function and adjust the time to 5 minutes. While pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are well blended. When time is up, open the pot using the Quick Release method. To the uncovered pot, add the roux, milk, cream, and strained clams. Press Sauté and simmer all of the ingredients in the pressure cooker for about 5 minutes or until thickened to your desired consistency Serve garnished with soup crackers or in a fresh bread bowl. Enjoy!