Step 1

Press the Sauté button on the Instant Pot® and melt butter. Add celery, carrot, and onion and cook until tender, about 5 minutes. Add garlic, pepper, thyme, and oregano and cook until fragrant, about 30 seconds.

Step 2

Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.

Step 3

Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.

Step 4

When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in clams and cream. Discard bay leaf and serve immediately with chives for garnish.