INSTANT POT® KETO BUTTERNUT SQUASH STEW
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
2 tablespoons coconut oil
2 large butternut squashes, cut up
1/4 teaspoon allspice
1/2 teaspoon dried basil
2 tablespoons turmeric
1/2 teaspoon cinnamon
2 quarts bone broth
*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. In a large pot, melt coconut oil. Add squash and bone broth, and simmer for 30 minutes.
2. Remove squash from pot, then puree in blender. Place back in pot, and add remaining ingredients.
3. Serve and enjoy!
Table of Contents
BUTTERNUT SQUASH STEW
Ingredients
- 2 tablespoons coconut oil
- 2 large butternut squashes cut up
- 1/4 teaspoon allspice 1/2 teaspoon dried basil
- 2 tablespoons turmeric
- 1/2 teaspoon cinnamon
- 2 quarts bone broth
- Add your favorite spices, herbs, and vegetables
Instructions
- In a large pot, melt coconut oil. Add squash and bone broth, and simmer for 30 minutes.
- Remove squash from pot, then puree in blender. Place back in pot, and add remaining ingredients.
- Serve and enjoy!