Keto Clam Chowder {Pressure Cooker}
Chock-full of healthy fats and totally delicious, this comforting soup will soon become a family favorite. My Keto Clam Chowder only needs 5 minutes to cook in your instant pot pressure cooker!
Nothing is better on a cold, snowy day than a warm bowl of soup.
And it all comes together in just 5 minutes of cooking!
Of course to make the 5-minute magic happen, you’re going to need a Pressure Cooker aka Instant pot..
I love my pressure cookers to the moon & back, I use it several times a week. (P.S. I’ve been a pressure cooking fool for over 20 years now, I’m not a newbie. The new electric must-cooker models are safe and easy to use.)
For more of my delicious pressure cooker creations, click HERE
In this recipe I use cultured cream cheese to give my 5-Minute Instant Pot Keto Clam Chowder creamy, smooth texture while keeping the carbs extremely low.
However, if you’d prefer to have an even thicker soup, you can use a little potato starch to thicken it, while only adding an additional 2.5 grams of carbohydrates per serving.
Pressure Cooker Low-Carb Keto Clam Chowder
Equipment
Ingredients
- 4 slices bacon 3.5 ounces, chopped
- 8 ounce clam juice 1-bottle
- 10 ounce Fancy Whole Baby Clams canned, drained
- 6.5 ounces Chopped Clams (canned) 1, 6.5oz can, drained
- 6.5 ounces Minced Clams 1, 6.5oz can, drained
- 1 small Onion
- 1 rib celery, chopped
- 2 cloves Garlic
- 1.5 cups Chicken Bone Broth
- 1/4 teaspoon White Pepper
- 2 sprigs fresh thyme or 1/4 t dried thyme
- 1/2 teaspoon Sea Salt
- 1 cup Heavy Cream
- 8 ounces Cream Cheese
- 1 tablespoon organic potato starch *optional for a thicker soup, adds 10g carb to the recipe
Instructions
- Using the sauté feature of your pressure cooker, cook bacon until crisp. Remove bacon, set aside, leaving the rendered bacon fat in your pressure cooker.
- Keeping your pressure cooker on sauté* - Add onions, garlic, and celery, sauté in bacon fat for 3-5 minutes or until soft, stirring occasionally. Turn off sauté function.
- Add clams, clam juice, chicken broth, sea salt, white pepper, thyme and reserved bacon to your pressure cooker. Stir to combine.
- Cook under pressure for 5 minutes (using standard or high pressure).
- After pressure cooking, carefully depressurize using quick method - turning the gauge to release the pressure.
- Remove thyme if using fresh sprigs. Add heavy cream and cream cheese, stir to melt the cream cheese. Your soup with thicken as it cools.
- If you are using the optional potato starch, combine it with a little liquid from your chowder, mix well and add back into your chowder.
- Serve warm and enjoy!
This has become one of my favorite recipes. I like to throw in a head of chopped cauliflower to add another texture/flavor to it.
I don’t see any nutritional values for this recipe
they are at the bottom of the recipe card.
What are the nutritional valves of clam chowder?
they are at the bottom of the recipe card.
I have everything but the potato starch. Can xanthan gum be substituted?
You can use it as a thickener.
How could this be modified to be dairy free? I am also not worried about keeping it low carb or primal!
Use your favorite non-dairy items. I’d start with canned full fat coconut milk.