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INSTANT POT® KETO HAM AND BROTH STIR FRY
Serves about 3 people
INGREDIENTS
1 pound ham steak
4 tablespoons coconut oil
1 cup broccoli, cut up
1 teaspoon red chili flakes
3 cups bone broth
1 tablespoon arrowroot powder
1/2 cup brazil nuts
*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. Trim the fat from the ham steak, and cut into small pieces. Cook the ham in a cast-iron skillet with the coconut oil, over medium heat, for about 30 minutes. Remove the cracklings with a slotted spoon and discard.
2. Add the broccoli and cook for about 5 minutes more, until tender.
3. Add the red chile flakes and broth, and bring to a boil. Stir in the arrowroot, and boil for about 1 minute, until the sauce thickens. Turn off the heat and stir in the brazil nuts. Serve and enjoy!
HAM AND BROTH STIR FRY
- 1 pound ham steak
- 4 tablespoons coconut oil
- 1 cup broccoli (cut up)
- 1 teaspoon red chili flakes
- 3 cups bone broth
- 1 tablespoon arrowroot powder
- 1/2 cup brazil nuts
- *Add your favorite vegetables, herbs and spices
- Trim the fat from the ham steak, and cut into small pieces. Cook the ham in a cast-iron skillet with the coconut oil, over medium heat, for about 30 minutes. Remove the cracklings with a slotted spoon and discard.
- Add the broccoli and cook for about 5 minutes more, until tender.
Add the red chili flakes and broth, and bring to a boil. Stir in the arrowroot, and boil for about 1 minute, until the sauce thickens. Turn off the heat and stir in the brazil nuts. Serve and enjoy!