Instant Pot® Keto Egg Soup

Casey Thaler, NASM-CPT, FNS Recipes
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INSTANT POT® KETO EGG SOUP

Serves about 4 people

INGREDIENTS
4 eggs
1 tablespoon dried basil
1 quart bone broth
1 teaspoon curry powder
1/2 teaspoon chili powder
2 tablespoons coconut oil
*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, pour in the bone broth, and let simmer over low heat. In a separate bowl, crack the eggs open and whisk. Mix in the basil, curry powder and chili powder.

2. Pour the egg mixture into the broth, and then add in the coconut oil. Mix thoroughly. Simmer for 15-20 minutes (make sure eggs are cooked fully).

3. Once cooked, ladle soup into bowls, serve, and enjoy!

EGG SOUP

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Servings 4 people

Ingredients
  

  • 4 eggs
  • 1 tablespoon dried basil
  • 1 quart bone broth
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 tablespoons coconut oil
  • *Add your favorite vegetables, herbs and spices

Instructions
 

  • In a large pot, pour in the bone broth, and let simmer over low heat. In a separate bowl, crack the eggs open and whisk. Mix in the basil, curry powder and chili powder.
  • Pour the egg mixture into the broth, and then add in the coconut oil. Mix thoroughly. Simmer for 15-20 minutes (make sure eggs are cooked fully).
  • Once cooked, ladle soup into bowls, serve, and enjoy!
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