Low-Carb Instant Pot Clam Chowder

Low-Carb Instant Pot Clam Chowder

Ingredients

• 4 slice bacon ((chopped, 120 g/ 4.2 oz))
• 4 tbsp unsalted butter ((chopped, 120 g/ 4.2 oz))
• 1 white onion ((chopped, 120 g/ 4.2 oz))
• 2 stalk celery ((chopped, 120 g/ 4.2 oz))
• 2 clove garlic ((chopped, 120 g/ 4.2 oz))
• 3 cup turnips ((chopped, 120 g/ 4.2 oz))
• 1 tsp sea salt
• 3 sprig fresh thyme
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 20 oz clams ((chopped, 120 g/ 4.2 oz))
• 1 1/2 cup heavy cream ((chopped, 120 g/ 4.2 oz))

Instructions

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