INSTANT POT® KETO MUSHROOM SOUP
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
16 cups bone broth
1 pound mushrooms, chopped
1/4 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon rosemary
1/8 teaspoon turmeric
2 cups coconut milk
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. Melt coconut oil in a large pot, then add all other ingredients, over low or medium heat.
2. Let cook for 30-45 minutes.
3. Serve, and enjoy!
Table of Contents
MUSHROOM SOUP
Ingredients
- 16 cups bone broth
- 1 pound mushrooms chopped
- 1/4 teaspoon basil
- 1/8 teaspoon parsley
- 1/8 teaspoon rosemary
- 1/8 teaspoon turmeric
- 2 cups coconut milk
- 4 tablespoons coconut oil
- Add your favorite spices, herbs, and vegetables
Instructions
- Melt coconut oil in a large pot, then add all other ingredients, over low or medium heat.
- Let cook for 30-45 minutes.
- Serve, and enjoy!