Instant Pot® Keto Eel Soup

Casey Thaler, NASM-CPT, FNS Recipes

INSTANT POT® KETO EEL SOUP

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 4 people

INGREDIENTS
1 eel, chopped
6 cups bone broth
4 stalks celery, cut up
1 teaspoon basil
1 teaspoon red pepper flakes
1 carrot, cut up
4 tablespoons grass-fed butter
*Add your favorite spices, herbs, and vegetables

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 3 minutes on high pressure, and let cook.

3. Once cooked, perform a quick release (covering the steam valve, so as not to spray liquid). Open the Instant Pot®, and remove the food.

TRADITIONAL RECIPE
1. Clean the fish, and set aside. Add all other ingredients to a large pot, and cook on low for 20 minutes.

2. Add the eel, and cook on low to medium heat for 2 hours.

3. Serve, and enjoy!

Print Recipe

EEL SOUP

Servings: 4

Ingredients

  • 1 eel chopped
  • 6 cups bone broth
  • 4 stalks celery cut up
  • 1 teaspoon basil
  • 1 teaspoon red pepper flakes
  • 1 carrot cut up
  • 4 tablespoons grass-fed butter
  • Add your favorite spices, herbs, and vegetables

Instructions

  • Clean the fish, and set aside. Add all other ingredients to a large pot, and cook on low for 20 minutes.
  • Add the eel, and cook on low to medium heat for 2 hours.
  • Serve, and enjoy!
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