INSTANT POT® KETO EGG DROP SOUP
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
8 cups bone broth
8 eggs, whisked
1/2 teaspoon basil
1/2 teaspoon cayenne pepper
1/2 teaspoon parsley
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 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. Whisk eggs, and set aside. Add all other ingredients to a large pot, over low to medium heat.
2. Cook for 10 minutes. Pour the eggs into the soup, and let cook until done.
3. Serve, and enjoy!
Table of Contents
EGG DROP SOUP
Ingredients
- 8 cups bone broth
- 8 eggs whisked
- 1/2 teaspoon basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon parsley
- 4 tablespoons grass-fed butter
- Add your favorite spices, herbs, and vegetables
Instructions
- Whisk eggs, and set aside. Add all other ingredients to a large pot, over low to medium heat.
- Cook for 10 minutes. Pour the eggs into the soup, and let cook until done.
- Serve, and enjoy!