Instant Pot® Keto Slow Cooker Bone Broth

INSTANT POT® KETO SLOW COOKER BONE BROTH

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 5 people

INGREDIENTS
3 pounds beef bones
1 yellow onion, quartered
2 medium unpeeled carrots, cut into 2-inch pieces
1 leek, cut into 2-inch pieces
1 head garlic, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
1 small bunch parsley
1 sprig rosemary
3 sprigs thyme
2 tablespoons black peppercorns
2 tablespoons apple cider vinegar

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. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Arrange beef bones, onion, carrots, leek, and garlic on the prepared baking sheet and roast until beef bones are browned, about 30 minutes.

3. Place celery, bay leaves, parsley, rosemary, thyme, and peppercorns in slow cooker followed by the roasted bones and vegetables. Pour in apple cider vinegar and fill slow cooker with filtered water until all the contents are fully submerged. Secure the lid and cook on low for 8 to 12 hours. The longer the broth cooks, the richer the flavor will be. During the cooking process, if too much liquid evaporates, add a bit more water.

4. Using a fine mesh sieve, drain the broth and discard the solids. Broth can be stored in the fridge for up to 5 days or frozen for later use.

SLOW COOKER BONE BROTH

Servings: 5

Ingredients

  • 3 pounds beef bones
  • 1 yellow onion quartered
  • 2 medium unpeeled carrots cut into 2-inch pieces
  • 1 leek cut into 2-inch pieces
  • 1 head garlic halved crosswise
  • 2 celery stalks cut into 2-inch pieces
  • 2 bay leaves
  • 1 small bunch parsley
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2 tablespoons black peppercorns
  • 2 tablespoons apple cider vinegar

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Arrange beef bones, onion, carrots, leek, and garlic on the prepared baking sheet and roast until beef bones are browned, about 30 minutes.
  • Place celery, bay leaves, parsley, rosemary, thyme, and peppercorns in slow cooker followed by the roasted bones and vegetables. Pour in apple cider vinegar and fill slow cooker with filtered water until all the contents are fully submerged. Secure the lid and cook on low for 8 to 12 hours. The longer the broth cooks, the richer the flavor will be. During the cooking process, if too much liquid evaporates, add a bit more water.
  • Using a fine mesh sieve, drain the broth and discard the solids. Broth can be stored in the fridge for up to 5 days or frozen for later use.