Press the saute button on the Instant Pot® and adjust to high. Add bacon and let saute until crispy and the fat has rendered down, about 5 minutes. Remove the bacon with a slotted spoon and set aside.

To the hot bacon fat, add potatoes, onion, celery, salt, pepper, and thyme. Let saute for one minute, then deglaze the pot with chicken broth, clam juice, and white wine. Scrape the bottom of the pot to get all the browned bits off the bottom, then add the bay leaf. Turn off Saute mode.

Close the lid, turn the knob to Sealing.

Press Manual or Pressure Cook button and adjust time to 3 minutes.

When the timer beeps, turn the knob from venting to sealing, then remove the lid. Turn saute mode back on to high.

Whisk the flour into the heavy cream until completely combined and pour into the soup while mixing. Bring the soup back up to a boil, then turn off the heat. Remove the bay leaf and stir in the clams. Scoop into a bowl and serve topped with parsley and bacon.