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INSTANT POT® KETO BROTH CHICKEN STIR FRY
Serves about 3 people
INGREDIENTS
1 pound chicken, cut up
6 cloves garlic, peeled and smashed
3 cups bone broth
3 tablespoons coconut oil
1 tablespoon 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. Pour bone broth into a large saucepan, place over medium-high heat, and bring to a simmer. Simmer for about 20 minutes.
2. Melt the coconut oil in a large cast-iron skillet over medium-low heat. Add the chicken, raise the heat to medium, and cook until cooked through. Bring the broth to a boil. Stir in the paprika, bring to a simmer, and simmer for a minute or two, until thickened.
3. Pour the broth over the chicken, serve and enjoy!
BROTH CHICKEN STIR FRY
- 1 pound chicken (cut up)
- 6 cloves garlic (peeled and smashed)
- 3 cups bone broth
- 3 tablespoons coconut oil
- 1 tablespoon paprika
- *Add your favorite vegetables, herbs and spices
- Pour bone broth into a large saucepan, place over medium-high heat, and bring to a simmer. Simmer for about 20 minutes.
Melt the coconut oil in a large cast-iron skillet over medium-low heat. Add the chicken, raise the heat to medium, and cook until cooked through. Bring the broth to a boil. Stir in the paprika, bring to a simmer, and simmer for a minute or two, until thickened.
- Pour the broth over the chicken, serve and enjoy!