INSTANT POT® KETO SPAGHETTI SQUASH BONE BROTH
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 4 people
INGREDIENTS
6 cups bone broth 4 stalks celery, cut
1 clove garlic, minced
1 teaspoon basil
1 spaghetti squash, pre-cooked, cut
1 tablespoon parsley
2 tablespoons ghee
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. Melt ghee in the bottom of a large pot. Add the bone broth and vegetables. Keep over low heat.
2. After 10 minutes, add in spices and herbs. Let cook on low for 40 minutes.
3. Remove from pot, serve with parsley, and enjoy!
Table of Contents
SPAGHETTI SQUASH BONE BROTH
Ingredients
- 6 cups bone broth
- 4 stalks celery cut
- 1 clove garlic minced
- 1 teaspoon basil
- 1 spaghetti squash pre-cooked, cut
- 1 tablespoon parsley
- 2 tablespoons ghee
Instructions
- Melt ghee in the bottom of a large pot. Add the bone broth and vegetables. Keep over low heat.
- After 10 minutes, add in spices and herbs. Let cook on low for 40 minutes.
- Remove from pot, serve with parsley, and enjoy!