INSTANT POT® KETO TURNIP AND CELERY SOUP
Serves about 8 people
INGREDIENTS
2 quarts bone broth
4 turnips, peeled and shredded
10 celery sticks, sliced
1 cup chicken, chopped and cooked
1 tablespoon cilantro
1 teaspoon turmeric
4 tablespoons butter
*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. With a large pot, pour in the broth, and heat on low. Drop in the turnips, celery and chicken. Stir and let simmer for 5 minutes.
2. Now mix in the butter, turmeric and cilantro. Stir well, and simmer for 10 more minutes. Once done, ladle the soup into bowls, serve, and enjoy!
Table of Contents
TURNIP AND CELERY SOUP
Ingredients
- 2 quarts bone broth
- 4 turnips peeled and shredded
- 10 celery sticks sliced
- 1 cup chicken chopped and cooked
- 1 tablespoon cilantro
- 1 teaspoon turmeric
- 4 tablespoons butter
- *Add your favorite vegetables, herbs, and spices
Instructions
- With a large pot, pour in the broth, and heat on low. Drop in the turnips, celery and chicken. Stir and let simmer for 5 minutes.
- Now mix in the butter, turmeric and cilantro. Stir well, and simmer for 10 more minutes. Once done, ladle the soup into bowls, serve, and enjoy!