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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 tablespoon minced garlic
• 2 green onions, chopped
• 1 red onion, minced
• ⅛ teaspoon red pepper flakes
• ½ teaspoon sea salt
• 1 teaspoon seafood seasoning (such as Old Bay®)
• lemon, juiced
• 3 (6 ounce) cans crabmeat, drained
• ¼ cup full-fat coconut milk
• 2 tablespoons ghee (clarified butter), divided
• ⅓ cup homemade mayonnaise
• ¼ cup almond flour, divided
• ¼ cup nutritional yeast, divided
• ½ (8 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry

Recipe Instructions

Step 1

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.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Step 4

Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.

Step 5

Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.

Step 6

Bake in the preheated oven until top is browned, about 5 minutes.