INSTANT POT® KETO BEEF AND LEEK SOUP
Serves about 8 people
INGREDIENTS
2 tablespoons coconut oil
1 leek, chopped
2 quarts bone broth
2 cups grass fed beef, shredded
1/2 teaspoon turmeric
1/2 teaspoon cilantro
1 teaspoon dried basil
1 tablespoon grass fed butter
*Add your favorite vegetables, herbs and spices
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.
4. Open the Instant Pot®, serve, and enjoy!
TRADITIONAL RECIPE
1. In a large pot, drop in the coconut oil, and then the grass fed beef, over medium heat. Let the beef cook until no longer pink.
2. Once cooked, pour in the bone broth, and place on low heat, until a slight simmer occurs. After 3 minutes of simmering, stir in the butter. Next, sprinkle in the leek, turmeric, cilantro, and basil. Let simmer for 5 minutes.
3. Once fully cooked, ladle out soup into bowls, serve, and enjoy!
Table of Contents
BEEF AND LEEK SOUP
Ingredients
- 2 tablespoons coconut oil
- 1 leek chopped
- 2 quarts bone broth
- 2 cups grass fed beef shredded
- 1/2 teaspoon turmeric
- 1/2 teaspoon cilantro
- 1 teaspoon dried basil
- 1 tablespoon grass fed butter
- *Add your favorite vegetables, herbs and spices
Instructions
- In a large pot, drop in the coconut oil, and then the grass fed beef, over medium heat. Let the beef cook until no longer pink.
- Once cooked, pour in the bone broth, and place on low heat, until a slight simmer occurs. After 3 minutes of simmering, stir in the butter. Next, sprinkle in the leek, turmeric, cilantro, and basil. Let simmer for 5 minutes.
- Once fully cooked, ladle out soup into bowls, serve, and enjoy!