Crab Bisque
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Crab Bisque
Print Recipe
Crab bisque—is there anything more delicious (and nutritious) for dinner? I frequently pair this with fresh asparagus, or some steamed broccoli. Try garnishing the bisque with a pinch of tarragon or paprika, for even more taste.
Crab Bisque
Votes: 7
Rating: 3.86
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 Minutes
Cook Time 3 Minutes
Servings
4 Servings
Ingredients
  • 4 tablespoons grass-fed butter softened
  • 3 cups grass-fed bone broth
  • 8 oz full-fat cream cheese softened
  • 2 stalks celery chopped
  • 1 pound frozen crab meat thawed
  • 1 tsp Old Bay seasoning
  • 1/2 tsp cayenne pepper ground
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/4 cup bell peppers chopped
  • 1/4 cup heavy whipping cream
  • 4 oz onion thinly sliced 1/4 small
  • 14 oz sugar-free or low-sugar crushed tomatoes 1 can
Course Soup
Cuisine Modern
Difficulty Easy
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 Minutes
Cook Time 3 Minutes
Servings
4 Servings
Ingredients
  • 4 tablespoons grass-fed butter softened
  • 3 cups grass-fed bone broth
  • 8 oz full-fat cream cheese softened
  • 2 stalks celery chopped
  • 1 pound frozen crab meat thawed
  • 1 tsp Old Bay seasoning
  • 1/2 tsp cayenne pepper ground
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/4 cup bell peppers chopped
  • 1/4 cup heavy whipping cream
  • 4 oz onion thinly sliced 1/4 small
  • 14 oz sugar-free or low-sugar crushed tomatoes 1 can
Crab Bisque
Votes: 7
Rating: 3.86
Rate this recipe!
Instructions
  1. Set the Instant Pot to Sauté. Add the butter, melting it gently.
  2. 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.
  3. 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.
  4. Remove the bisque, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 415
Total Fat 35.1g
Total Carbohydrate 10.7g
Dietary Fiber 1.6g
Total Sugars 4.1g
Protein 13g

8 replies
  1. theasparagirl
    theasparagirl says:

    This bisque was really easy to make, not that expensive, and was really good for the effort it required! Highly recommend!

  2. Hassertmd
    Hassertmd says:

    I loved this bisque flavor. I was very uncertain what frozen crab was(legs chunks whole crab???) i used imatation (and it was imatatiin lobster) which i knew was a mistake. We all loved it but the meat puffed up but was still good. Just wosh i knew what it was calling for….even tried to google it!

  3. Kenneth Gay
    Kenneth Gay says:

    Since crab meat is expensive I used a combination of real crab and imitation. It was a hit. I’ll definitely make this again.

  4. Aaskybabe
    Aaskybabe says:

    Excellent recipe! Although i think ended up with a little too much liquid… I would’ve preferred the bisque to be thicker. I will definitely be making this again.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *