Instant Pot Rib Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoons coconut oil
  • 1 cup diced onions
  • 5 cloves garlic, minced
  • 1 tablespoon peeled and grated fresh ginger
  • ¼ teaspoon Redmond Real Salt
  • ½ teaspoon ground black pepper
  • 2 pounds boneless country style ribs
  • 1 tablespoon wheat-free tamari, or ¼ cup coconut aminos
  • 6 cups beef bone broth, homemade or Kettle and Fire
  • 2 tablespoons fish sauce
  • 2 tablespoons Swerve confectioners’
  • Green onions, sliced diagonally, for garnish
  1. Place coconut oil in a 6 quart Instant Pot and press Saute. Once melted, add onions and the ginger and sauté for 3 minutes or until onions are soft. Add garlic and sauté another minute. Add salt and pepper.
  2. Place ribs, tamari, beef broth And sweetener into the Instant Pot. Seal and press Manual for 12 minutes or until ribs are very tender. Once finished, press Natural Release.
  3. Slow cooker: Place all of the ingredients into a 6 quart slow cooker. Cover and cook on Low for 8 hours or High for 4 hours or until ribs are very tender.
  4. Serve: Shred ribs with 2 forks and stir. Taste; add more salt or sweetener, if desired.Ladle the soup into bowls, garnish with sliced scallions, and serve.
  5. Storage: Store in an airtight container in the refrigerator for up to 3 days.
  6. To reheat, place the soup in a saucepan over medium heat for a few minutes, until warmed through.
Nutritional Info:
421 calories, 23g fat, 54g protein, 8g carbs, 1g fiber
Recipe by Maria Mind Body Health at