Instant Pot Oyster Stew (in 15 Minutes!) - Original

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Servings

4

Ingredients
  • 1 pint organic heavy cream (or full fat coconut milk for dairy free)
  • 1 cup bone broth
  • 1 cup minced celery
  • 2 10 oz. jars shucked oysters with liqueur
  • 2 Tbsp. grass-fed butter (or coconut oil for dairy free)
  • 2 Tbsp. minced shallot
  • 2 cloves garlic minced
  • ½ tsp. sea salt
  • ¼ tsp. white pepper
  • 2 Tbsp. fresh parsley, chopped
Instructions
  1. Add butter, saute shallot, garlic and celery until soft (about 4 minutes) Add the oysters, cream and broth
  2. Close and lock lid, set to LOW pressure and 6 minutes.
  3. Do a quick release. Stir in the sea salt and white pepper (to taste).
  4. Snip the oysters using kitchen shears, if desired. Ladle into bowls, garnish with parsley and serve.
Nutrition & Macronutrient Ratio

Nutrition Information Per Serving (1 Bowl Instant Pot Oyster Stew)

597 calories, 53 g fat, 32 g saturated fat, 15 g monounsaturated fat, 3 g polyunsaturated fat, 613 mg EPA, 350 mg DHA, 249 mg cholesterol, 13 g carbohydrate, 12.5 g net carb, 1 g sugar, 1 g fiber, 17 g protein

Macronutrient Ratio: 80% Fat | 12 % Protein | 8% Carbohydrate

https://healinggourmet.com/healthy-recipes/instant-pot-oyster-stew/

04/19/2024