![Egg Drop Soup](https://i0.wp.com/www.eatcleantrainclean.com/wp-content/uploads/2018/12/Egg-Drop-Soup.jpg?resize=678%2C381)
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!
![](https://i0.wp.com/www.eatcleantrainclean.com/wp-content/uploads/2018/12/Egg-Drop-Soup.jpg?fit=250%2C167)
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!