Clam Chowder


  • 2 cups full fat coconut milk
  • 2 bay leaves
  • 1 cup grass-fed bone broth
  • 1 pound cauliflower
  • 1 cup celery
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 ounce small onion
  • 7 ounce clams
  • 1 cup heavy whipping cream
  • Add the coconut milk, bay leaves, bone broth, cauliflower, celery, black pepper, salt, and onion to the Instant Pot. Stir thoroughly.
  • Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 3 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, remove bay leaves with tongs, and then stir in the clams and whipping cream.
  • Turn on Sauté mode, and let cook for 2 to 3 minutes (or until desired consistency). Serve, and enjoy!
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