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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!

5-Minute Pressure Cooker Clam Chowder {Low-Carb, Keto & Primal, Friendly}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

5-Minute Pressure Cooker Clam Chowder {Low-Carb, Keto & Primal, Friendly}

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.

5-Minute Pressure Cooker Clam Chowder {Low-Carb, Keto & Primal, Friendly}

Pressure Cooker Low-Carb Keto Clam Chowder

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!
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 servings

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!

Notes

*If your pressure cooker does not have a sauté feature, you can sauté separately on the stove.

Nutrition

Calories: 555kcal | Carbohydrates: 7g | Protein: 12g | Fat: 51g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1325mg | Potassium: 359mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1873IU | Vitamin C: 12mg | Calcium: 128mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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9 Comments

  1. 5 stars
    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.

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