This rich and delicious low carb bone broth can be made in your Instant Pot in just an hour! The perfect base for low carb soups, stews and sauces – or drink it like tea for a healthy boost!
Yield:About 12 cups1x
Category:Low Carb Bone Broth Recipe
1 cooked chicken carcass (most meat removed) & any drippings
1 inch knob of ginger
1 small onion, quartered (skin on)
1 cup chopped celery tops
2 cloves garlic
2 Tbsp apple cider vinegar
3 – 4 liters filtered water
Combine all of the solid ingredients in a 6 quart Instant Pot.
Pour in the filtered water up to the 4 liter mark.
Seal according to manufacturer’s instructions.
Turn pot on and set to Manual / High Pressure / 60 minutes.
Once time is up, cool and release the pressure according to mfg. instructions.
Cool for one hour.
Strain the solids out into a clean pot or large container.
Season the broth with sea salt as desired.
Chill for several hours or overnight.
Remove the solidified fat from the top of the broth and discard.
Portion into containers and store for up to a week in the fridge, or freeze for up to 3 months.
Slow Cooker Adaptation:
You can add all of the ingredients to your slow cooker and cook on high for 8 hours – not sure you’ll get exactly the same results with the bones getting soft, but you will extract enough from them to make a delicious and healthy broth!
The nutrition information is approximate, but likely contains less carbs than stated here because I counted all the carbs from the veggie ingredients in the total, even though the solids get discarded at the end.