Crab Bisque
4 servings, bell peppers, cayenne pepper, contributed, cook 3 min, easy, freshly ground black pepper, frozen crab meat, full-fat cream cheese, gluten free, grass-fed bone broth, grass-fed butter, heavy whipping cream, keto, kosher salt, less than 15 min, low carb, modern, old bay seasoning, onion, prep 5 min, pressure cook, sauté, soup, stalks celery, sugar-free or low-sugar crushed tomatoes, The Essential Keto Instant Pot Cookbook by Casey Thaler
Ingreadient
- 4 tablespoons grass-fed butter
- 3 cups grass-fed bone broth
- 8 oz full-fat cream cheese
- 2 stalks celery
- 1 pound frozen crab meat
- 1 tsp Old Bay seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1/4 cup bell peppers
- 1/4 cup heavy whipping cream
- 4 oz onion
- 14 oz sugar-free or low-sugar crushed tomatoes
Direction
- Set the Instant Pot to Sauté. Add the butter, melting it gently.
- Pour in the bone broth, then mix in the cream cheese, celery, crab, Old Bay, cayenne pepper, black pepper, salt, bell peppers, whipping cream, onion, and tomatoes. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook.
- When cooking is complete, perform a quick release by carefully switching the pressure valve to Venting. For a smoother soup, briefly use an immersion blender, until desired consistency is reached.
- Remove the bisque, serve, and enjoy!
