How We Test
We aggregate millions of product reviews, scour other websites for their professional opinions - then we test the products ourselves. We do not accept free products from manufacturers, and our only goal is to give you the best recommendations possible. However, if you buy from the links on this page, we may earn a small commission.
- Best Probiotics - September 1, 2024
- Best Keto Snacks - September 1, 2024
- Instant Pot® Keto Birthday Cake - September 1, 2024
INSTANT POT® KETO BEEF BROTH
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
6 quarts cold water
8 pounds roasted beef bones (cover in tomato paste before roasting)
1/2 can tomato paste
1/2 pound onion
1/4 pound carrot
1/4 pound celery
bay leaf, 1 each
parsley stems
black peppercorn
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. Roast bones at 350-400 degrees until golden brown (30-45 minutes). After 20 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
2. Coat vegetables evenly and roast in same oven as bones for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 24 to 48 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.
BEEF BROTH
- 6 quarts cold water
- 8 pounds roasted beef bones (cover in tomato paste before roasting)
- 1/2 can tomato paste
- 1/2 pound onion
- 1/4 pound carrot
- 1/4 pound celery
- bay leaf (1 each)
- parsley stems
- black peppercorn
- Roast bones at 350-400 degrees until golden brown (30-45 minutes). After 20 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
- Coat vegetables evenly and roast in same oven as bones for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 24 to 48 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.