KETO INSTANT POT RECIPE: Coconut Milk Crab Bisque

Crab is my absolute favorite food—I could live off of a combination of crab legs and crab bisque for the rest of my life and be a very happy woman. Thankfully, I can eat as much of it as I like on keto. In my crab bisque I use coconut milk instead of cream—the result is a somewhat lighter bisque that I can enjoy more of without feeling too full! I highly recommend the wild-caught crab meat in the frozen section at Trader Joe’s—it’s delicious and very affordable.

Serves: 2

Active prep time: 10 minutes

Cook time: 5 minutes

INGREDIENTS

2 (6-ounce) cans lump crabmeat, undrained
1 cup sliced celery
1 cup quartered mushrooms
2 teaspoons tomato paste
1 cup vegetable broth
1 tablespoon butter or ghee
11∕₂ teaspoons Old Bay seasoning
1∕₄ teaspoon smoked paprika
1 cup coconut milk (or heavy cream if you prefer)
2 tablespoons chopped fresh celery leaves

DIRECTIONS

1. In the Instant Pot, stir together the crabmeat with its liquid, celery, mushrooms, tomato paste, vegetable broth, butter, Old Bay, and smoked paprika. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.

2. Open the pot and add the coconut milk. Use an immersion blender to blend until almost smooth. (Or, let the soup cool slightly and, working in batches, carefully transfer the soup to a blender, cover, and blend until almost smooth.)

3. Serve the soup hot, sprinkled with the celery leaves. I like to add a pinch of additional smoked paprika.

Per serving: Calories: 628 • Total Fat: 53 g • Protein: 33 g • Total Carbs: 9 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 7 g