Prep Time: 8-10 min.
Cooking Time: 50-55 min.
Number of Servings: 4-5
Ingredients:
3 tablespoons ghee
1/2 teaspoon thyme, dried
1 cup diced ham
1 white onion, diced
2 pounds asparagus, chopped
5 garlic cloves, pressed
4 cups chicken broth
Pepper and salt to taste
Directions:

  1. Arrange your Instant Pot over a dry, clean platform. Plug it in power
    socket and turn it on.
  2. Now press “Saute” mode from available options. In the cooking area, add
    the ghee and onion; cook for 4-5 minutes to soften.
  3. Add the broth, ham, and garlic. Cook for 2-3 minutes, then add asparagus
    and thyme.
  4. Close the lid and lock. Ensure that you have sealed the valve to avoid
    leakage.
  5. Press “Soup” mode from available cooking settings and set cooking time
    to 45 minutes. Instant Pot will start cooking the ingredients after a few
    minutes.
  6. After the timer reads zero, press “Cancel”; press “NPR” to naturally
    release pressure. It takes about 8-10 minutes to release pressure naturally.
  7. Carefully remove the lid.
  8. Blend the mixture in a blender and serve the prepared keto dish warm!
    Nutritional Values (Per Serving):
    Calories – 218
    Fat – 44.5g
    Carbohydrates – 5g
    Fiber – 1.5g
    Protein – 23g