INSTANT POT® KETO MUSSEL SOUP
Serves about 6 people
INGREDIENTS
6 cups bone broth
2 jalapenos, seeded and sliced
4 cups mussels, cut into chunks
1 tablespoon cilantro
4 tablespoons coconut oil
1 tablespoon parsley
*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 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. In a large pot, pour in the broth and bring to a simmer over low heat. Once simmering, place the jalapenos, cilantro and parsley into the pot.
2. Add the mussels and coconut oil, and simmer until the mussels open. Once cooked, ladle the soup into bowls, and enjoy!
Table of Contents
MUSSEL SOUP
Ingredients
- 6 cups bone broth
- 2 jalapenos seeded and sliced
- 4 cups mussels cut into chunks
- 1 tablespoon cilantro
- 4 tablespoons coconut oil
- 1 tablespoon parsley
- *Add your favorite vegetables, herbs and spices
Instructions
- In a large pot, pour in the broth and bring to a simmer over low heat. Once simmering, place the jalapenos, cilantro and parsley into the pot.
- Add the mussels and coconut oil, and simmer until the mussels open. Once cooked, ladle the soup into bowls, and enjoy!