Healthy Instant Pot Crab and Corn Chowder

By Meisje

Ingredients

• 4 tsp butter
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 6 cups cauliflower, chopped (about 1 lb 4 oz)
• 1 1/2 cups 1% milk
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups frozen sweet corn
• 8 oz crab meat, picked through for shells (I buy the pre-cooked, pasteurized, refrigerated crab meat in a can or plastic container that's in the seafood area of my store)
• 2 tsp low-sodium old bay seasoning
• 1/2 tsp salt
• black pepper, to taste
• cayenne, to taste (optional, start with a little bit and work your way up!)
• steamer basket

Preparation

Step 1

Turn on saute function, melt butter. Add the onions, peppers 1 tsp of low-sodium old bay, and a sprinkle of salt and pepper. Stir and cook for 2 minutes or so.
Add the broth. Top the veggie mixture with a steamer basket and put cauliflower inside it. Cook on manual (or pressure cook) for 3 minutes, quick release when finished.
Remove about a cup of the cauliflower and give any big pieces that didn't break up on their own a rough chop (I just use a fork to break them up). Set aside. Put the rest of the cauliflower in a blender and blend with the milk. Remove the steamer basket from the pot.
To the pot, add the crab and frozen corn and heat through. Add in the blended cauliflower mixture, 1/2 tsp salt, 1 tsp of the low-sodium old bay, and the cayenne to taste. Stir in the pieces of cauliflower that you set aside and serve!