INSTANT POT® KETO TOMATO BROTH STEW
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
6 tablespoons coconut oil
1/2 cup chopped celery
8 cups bone broth
2 large cans crushed tomatoes
2 tablespoons dried basil
2 teaspoons cumin
2 teaspoons turmeric
*Add your favorite spices, herbs, and vegetables
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. In a large pot, melt the coconut oil on low heat, then add in the bone broth. Let simmer, then add in tomatoes. After 10 more minutes, add celery, basil, cumin and turmeric.
2. Let simmer for 30 minutes, over low heat.
3. Serve, and enjoy!
Table of Contents
TOMATO BROTH STEW
Ingredients
- 6 tablespoons coconut oil
- 1/2 cup chopped celery
- 8 cups bone broth
- 2 large cans crushed tomatoes
- 2 tablespoons dried basil
- 2 teaspoons cumin
- 2 teaspoons turmeric
- Add your favorite spices, herbs, and vegetables
Instructions
- In a large pot, melt the coconut oil on low heat, then add in the bone broth. Let simmer, then add in tomatoes. After 10 more minutes, add celery, basil, cumin and turmeric.
- Let simmer for 30 minutes, over low heat.
- Serve, and enjoy!