Low-Carb Instant Pot Clam Chowder

Step 1 Press the Sauté button on the Instant Pot and sauté the bacon for 4-5 minutes until almost crisp. Stir in the butter.

Step 2Add onion, celery, garlic, and spices. Sauté another 3 minutes until soft and fragrant.

Step 3 Add in the turnips and clam juice (all of the reserved clam juice + water to equal 2 cups). Place the lid on the Instant Pot and make sure the knob is in the sealing position. Press Cancel, then Manual and set to high pressure for 6 minutes.

Step 4 Once the Instant Pot has ran out of time, manual release the steam and stir in the clams and cream. Press Cancel then Sauté.

Step 5Using a potato masher mash about half of the turnips to create a thicker soup. Simmer for 2-3 minutes.

Step 6Garnish with thyme and serve. To store, let it cool down and refrigerate leftovers in a covered glass container or jar for up to 3 days.