Step 1

Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Transfer to a paper towel–lined plate. Add the onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened, about 5 minutes. Add 1/2 cup of the wine and cook for 1 minute. Press the Cancel button to reset the program.

Step 2

Add the potatoes, bacon, stock, and 1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.

Step 3

Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining 1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that failed to open. Set aside.

Step 4

Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Press the Cancel button to reset the program.

Step 5

Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.

Step 6

To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.