Instant Pot® Keto Roasted Chicken Broth

Casey Thaler, NASM-CPT, FNS Recipes
Roasted Chicken Broth
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INSTANT POT® KETO ROASTED CHICKEN BROTH

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 8 people

INGREDIENTS
6 quarts cold water
8 pounds roasted chicken bones
1/2 pound onion
1/4 pound carrot
1/4 pound celery bay leaf, 1 each
2 sprigs thyme
1 tablespoon sherry vinegar
1/4 teaspoon black peppercorns

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. Coat vegetables evenly and roast in same oven as bones, for 20 minutes.

2. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 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.

Roasted Chicken Broth

ROASTED CHICKEN BROTH

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Servings 8

Ingredients
  

  • 6 quarts cold water
  • 8 pounds roasted chicken bones
  • 1/2 pound onion
  • 1/4 pound carrot
  • 1/4 pound celery
  • bay leaf 1 each
  • 2 sprigs thyme
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon black peppercorns

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 12 to 24 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.
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