Instant Pot® Spinach Crab Dip Popular Recipes

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Instant Pot® Spinach Crab Dip

"Using an Instant Pot® speeds up this easy dip that is delicious! I may or may not have eaten the leftovers (which I squirreled away from my kiddos) for breakfast. This dip is also paleo and Whole30® friendly! For dipping, serve with cucumber, red and yellow peppers, plantain chips, or radishes. The final baking step is optional."

Ingredients :

• 2 tablespoons ghee (clarified butter), divided
• 1 red onion, minced
• 1 tablespoon minced garlic
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 3 (6 ounce) cans crabmeat, drained
• 1/3 cup homemade mayonnaise
• 1/4 cup full-fat coconut milk
• 1/4 cup almond flour, divided
• 1/4 cup nutritional yeast, divided
• 1/2 (8 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
• 1 teaspoon Old Bay seasoning
• lemon, juiced
• 2 green onions, chopped

Instructions :

Prep : 10M	Cook : 8M	Ready in : 45M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon ghee; saute red onion, garlic, red pepper flakes, and salt until onion is tender, about 5 minutes. Stir in crabmeat, mayonnaise, coconut milk, 1/2 of the almond flour and nutritional yeast, and spinach.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.
• Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.
• Bake in the preheated oven until top is browned, about 5 minutes.

Notes :

• If using store-bought mayonnaise, check the ingredients label for anything that doesn't fit into your diet.

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