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Collection: Dinners - Primal
Recipe By: Mel
Instant Pot Carnivore Protein Soup
Ingredients
- 1 lb (16 oz) ground beef, bison, elk, or venison. I used an ancestral blend of ground venison with heart and liver.
- 1 lb (16 oz) cooked shredded chicken or turkey thighs (using a rotisserie chicken makes this easy but I added the breasts too instead of just thighs to get more protein)
- 4 cups beef or chicken bone broth (unsalted or low-sodium)
- 1 tbsp olive oil, tallow, or ghee
- Optional low-oxalate veggies:
- ½ cup chopped zucchini
- ½ cup chopped mushrooms
- Seasoning:
- 1 tsp sea salt (adjust to taste)
- ½ tsp garlic powder or onion powder
- 1 tbsp soy sauce (optional, for umami)
- ½ tsp black or white pepper
- 1 tsp dried thyme or rosemary (optional)
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Directions
- Set Instant Pot to Sauté (Normal setting).
- Add olive oil or fat, then ground meat.
- Cook until browned, breaking it up as it cooks (about 5–7 minutes).
- Add garlic/onion powder, salt, and pepper while browning.
- Deglaze the pot by adding a few tablespoons of broth to loosen any browned bits from the bottom (important to avoid the burn notice).
Add remaining ingredients:
- Stir in shredded chicken/turkey, remaining broth, and any optional veggies and herbs.
- Lock the lid and set to Pressure Cook (High) for 10 minutes.
- Natural release for 10 minutes, then quick-release any remaining seasonings.
- Stir, taste, and adjust salt or umami (soy sauce).
- For thicker soup, set to Sauté and simmer uncovered for a few minutes to reduce.
- Whisk in 1–2 egg yolks after pressure cooking (with heat off) for richness (optional but tasty)
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