Celebrate springtime with the newest addition to our Instant Pot Pressure Cooker recipe series. This counter top appliance is popular among our Whole30 community, and Whole30 compliant Instant Pot recipes are one of our most-requested resources on social media. Sarah Steffens, our in-house recipe creative, is sharing her favorite recipes for nourishing, delicious Instant Pot dishes—Whole30 compliant, of course!
By now, you’ve probably tried (or at least heard of) bone broth and its many, health-related benefits. (Need a refresher? Check out our Bone Broth FAQ resource.) Bone broth is a comforting, nourishing food that’s loaded with protein and other nutrients. One sip will bring you back to your childhood memories of slurping on grandma’s homemade chicken soup.
Bone broth is versatile; you can spice it up and adjust it to fit well with any type of weather, especially great on these rainy, spring days we’ve been having here in U.S. throughout the west, midwest and east this month.
That’s why we love this this warm and zesty bone broth recipe from Sarah Steffens. It’s a flavorful spin on traditional bone broth using coconut milk to add an extra boost of fat and creaminess. Use it as the base for a Whole30 soup, or sip on it throughout the day as a nice pick-me-up.
Coconut Lime Infused Bone Broth
2 lbs. Of chicken bones (a mix of chicken feet, backs, necks and wings works best)
1 onion, peeled and chopped
2 carrots, chopped
2-4 celery stalks, chopped
4 garlic cloves, peeled and chopped
4” of fresh ginger, peeled and minced
4” of fresh turmeric, peeled and minced
2 stalks of lemongrass, minced
1 Tbs. of apple cider vinegar or fresh lemon juice
2 Tbs. of coconut aminos (we like Big Tree Farms)
Purified water (about 8-10 cups)
1 can of full fat Whole30 approved coconut milk
Juice from 1 lime
2 whole scallions, minced
PLACE all ingredients except coconut milk, lime juice and scallion into your Instant Pot.
FILL with purified water to the “Fill Line”. Your broth ingredients should be fully covered by the water. Place the lid on and set the steamer valve to “Sealing”.
PLUG in your Instant Pot and set it to the “Manual” at “High Pressure” for 60 minutes. When the timer has reached “0” minutes, allow the steam to naturally release for an additional 60 minutes.
REMOVE the lid and carefully strain the broth through a fine-sieve colander into a very large bowl or stock pot. Discard the bones and veggies.
ADD the canned coconut milk, lime juice and scallion to the broth and stir well to combine. STore broth in jars in your fridge for 3-5 days (do not place in the freezer or the jars will crack!) or allow to completely cool and store in sealed plastic bags in your freezer for up to 6 months.
ENJOY warmed broth in a mug with a pinch of sea salt anytime of the day.
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Sarah Steffens has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.