INSTANT POT® KETO TARRAGON CHICKEN BONE BROTH
Serves about 4 people
INGREDIENTS
1 whole chicken, cut up
2 tablespoons coconut oil
2 tablespoons mustard
1 teaspoon dried tarragon
1 quart bone broth
2 tablespoons paprika
*Add your favorite vegetables, herbs, and spices
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. Simmer the bone broth over low heat, while cooking the chicken at 450 F. This should take about 20 minutes.
2. Once fully cooked, place the chicken in the broth, and then mix in the coconut oil, mustard and tarragon.
3. Once mixed thoroughly, sprinkle in the paprika. Using a ladle, scoop the broth into bowls, and enjoy!
Table of Contents
TARRAGON CHICKEN BONE BROTH
Ingredients
- 1 whole chicken cut up
- 2 tablespoons coconut oil
- 2 tablespoons mustard
- 1 teaspoon dried tarragon
- 1 quart bone broth
- 2 tablespoons paprika
- *Add your favorite vegetables, herbs, and spices
Instructions
- Simmer the bone broth over low heat, while cooking the chicken at 450 F. This should take about 20 minutes.
- Once fully cooked, place the chicken in the broth, and then mix in the coconut oil, mustard and tarragon.
- Once mixed thoroughly, sprinkle in the paprika. Using a ladle, scoop the broth into bowls, and enjoy!