Instant Pot® Keto Pork Broth

Casey Thaler, NASM-CPT, FNS Recipes
Jump to Recipe Print Recipe

INSTANT POT® KETO PORK BROTH

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 8 people

INGREDIENTS
6 quarts cold water
8 pounds roasted pork bones
1/2 pound onion
1/4 pound carrot
1/4 pound celery
2 sprigs thyme
parsley stems, 4 each
bay leaf, 1 each
1/4 teaspoon black peppercorn
1 tablespoon apple cider vinegar

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. Roast bones at 350-400 degrees until golden brown (30-45 minutes). After 20 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.

2. Coat vegetables evenly and roast in same oven as bones, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 24 to 36 hours, allowing low bubble.

3. Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.

PORK BROTH

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 6 quarts cold water
  • 8 pounds roasted pork bones
  • 1/2 pound onion
  • 1/4 pound carrot
  • 1/4 pound celery
  • 2 sprigs thyme
  • parsley stems 4 each
  • bay leaf 1 each
  • 1/4 teaspoon black peppercorn
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Roast bones at 350-400 degrees until golden brown (30-45 minutes). After 20 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
  • Coat vegetables evenly and roast in same oven as bones, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 24 to 36 hours, allowing low bubble.
  • Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.
Tried this recipe?Let us know how it was!
Share
Pin
Tweet