Keto Instant Pot Roasted Bone Broth Recipe
Bone broth is all the rage these days. Whip up a batch using this keto instant pot roasted bone broth recipe to find out what you’ve been missing.
Uses for Bone Broth
As you know, staying in ketosis can require some creativity in the kitchen. Most of us don’t have bone broth cravings, and to be honest it’s something that you’ll probably want to enjoy in the context of a more complex recipe.
Fortunately, this roasted bone broth is versatile and can serve many purposes.
- Use it to cook vegetables and make them more flavorful
- Use it as a base for keto sauces
- Use it in soup recipes
- Use it to add some kick to your cauliflower rice
I happen to love using it in this Asian Keto Miso Soup Recipe.
Broth vs. Stock
Bone broths typically take a lot longer to cook than stocks – think 24 hours or more. Don’t worry – you won’t have to dedicate that much time to this keto bone broth recipe. The instant pot really speeds things up.
Stocks, on the other hand, usually simmer for roughly 4 hours.
Both bone broths and stocks are made primarily using bones that contain just a bit of meat. Both bone broths and stocks turn out better if the bones are roasted before simmering.
They also provide valuable nutrients such as gelatin.
How to Make Keto Instant Pot Bone Broth
Place the bones on a baking tray.
Roast the bones in the oven at 450 F (230 C) for 30-40 minutes until very browned.
Meanwhile, place all the vegetables into the instant pot. Add the roasted bones, vinegar, and salt, and top with water.
Press the Soup option on the Instant Pot and set the time for as long as it’ll go under high pressure.
When it’s done, you can cook it for another round or start using some of the broth now.
Ladle into mason jars to store in the fridge or freezer.
- 4 lb grass-fed beef bones
- 2 carrots, roughly chopped
- 4 stalks of celery, roughly chopped
- 1 onion, roughly chopped
- 2 teaspoons (10 g) sea salt
- 2 teaspoons (10 ml) apple cider vinegar
- Preheat oven to 450 F (230 C).
- Place the bones on a rimmed baking tray and roast for 30-40 minutes until very browned.
- Place the bones with the rest of the ingredients into the Instant Pot inner pot.
- Fill up with cold water.
- Select the soup option and set the timer for 120 minutes (this is the max).
- When it beeps, you can use the broth as is or you can set it for another 120 minutes to create a thicker broth.
- Let the pot depressurize.
- Strain the broth and ladle into mason jars to refrigerate. Remove that top layer of solidified fat before using if you’re drinking it straight. If you’re using it to cook with, then you might want to leave some of that fat in the broth.
Nutritional data will vary a lot depending on how much fat is left in the broth.
Net Carbs: 0 g
- Serving Size: 1 cup
- Calories: 30
- Sugar: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 6 g