Press the Sauté button on the Instant Pot and sauté the bacon for 4-5 minutes until almost crisp.
Stir in the butter.
Add onion, celery, garlic, and spices.
Sauté another 3 minutes until soft and fragrant.
Add in the turnips and clam juice (all of the reserved clam juice + water to equal 2 cups).
Place the lid on the Instant Pot and make sure the knob is in the sealing position.
Press Cancel, then Manual and set to high pressure for 6 minutes.
Once the Instant Pot has ran out of time, manual release the steam and stir in the clams and cream.
Press Cancel then Sauté.
Using a potato masher mash about half of the turnips to create a thicker soup.
Simmer for 2-3 minutes.
Garnish with thyme and serve.
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To store, let it cool down and refrigerate leftovers in a covered glass container or jar for up to 3 days.