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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
5 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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

Nutrition Facts

195 calories; protein 16.9g; carbohydrates 6.3g; fat 11.7g; cholesterol 67.6mg; sodium 482.2mg. Full Nutrition
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