INSTANT POT® KETO THAI CHICKEN BROTH
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
6 quarts cold water
8 pounds roasted chicken bones
3 stalks lemongrass, bruised
3 stalks green onion, whole
ginger, whole, cut in 1/2 inch pieces, 3 in section
limes, cut in half, 2 each
6 sprigs cilantro
1 small shallot
1/2 jalapeno
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®. Depending on the size of your Instant Pot®, you may need to halve the ingredients.
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). Add bones, vegetables, and remaining ingredients to pot, and cover with cold water.
2. 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.
Table of Contents
THAI CHICKEN BROTH
Ingredients
- 6 quarts cold water
- 8 pounds roasted chicken bones
- 3 stalks lemongrass bruised
- 3 stalks green onion whole
- ginger whole, cut in 1/2 inch pieces, 3 in section
- limes cut in half, 2 each
- 6 sprigs cilantro
- 1 small shallot
- 1/2 jalapeno
Instructions
- Roast bones at 350-400 degrees until golden brown (30-45 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.