Instant Pot® Keto Egg Stew

Casey Thaler, NASM-CPT, FNS Recipes
Jump to Recipe Print Recipe

INSTANT POT® KETO EGG STEW

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 8 people

INGREDIENTS
8 eggs
2 tablespoons dried basil
2 quarts bone broth
1/2 teaspoon chili powder
4 tablespoons coconut oil
*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. 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, and chili powder.

2. Pour the egg mixture into the broth, and then add in the coconut oil. Mix thoroughly. Simmer for 25 minutes.

3. Serve, and enjoy!

EGG STEW

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8

Ingredients
  

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

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, and chili powder.
  • Pour the egg mixture into the broth, and then add in the coconut oil. Mix thoroughly. Simmer for 25 minutes.
  • Serve, and enjoy!
Tried this recipe?Let us know how it was!
Share
Pin
Tweet