Instant Pot® Spinach Crab Dip

• 2 tablespoons ghee (clarified butter), divided
• 1 red onion, minced
• 1 tablespoon minced garlic
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 3 (6 ounce) cans crabmeat, drained
• 1/3 cup homemade mayonnaise
• 1/4 cup full-fat coconut milk
• 1/4 cup almond flour, divided
• 1/4 cup nutritional yeast, divided
• 1/2 (8 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
• 1 teaspoon Old Bay seasoning
• lemon, juiced
• 2 green onions, chopped

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
2. 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.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.
5. Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.
6. Bake in the preheated oven until top is browned, about 5 minutes.

ghee, red onion, garlic, red pepper, salt, crabmeat, mayonnaise, fullfat coconut milk, almond flour, nutritional yeast, bay seasoning, lemon, green onions

Taken from www.allrecipes.com/recipe/268028/instant-pot-spinach-crab-dip/ (may not work)