Press "Saute" and let the Instant Pot heat up for 2 minutes.
Melt the ghee and add the onions and 1/4 tsp of kosher salt. Stir occasionally until browned (15-25 minutes). Some of the onions might stick a bit, but keep pushing everything around to deglaze the pot.
6 onion, 4 tbsp ghee, 1/4 tsp kosher salt
Add in the arrowroot and stir.
3 tbsp arrowroot powder
Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>10 minutes.
7 cups beef broth, 2 tbsp coconut aminos, 1 tbsp apple cider vinegar, 2 sprigs fresh thyme, 1 bay leaf
Allow for 5 minutes of a natural release and then flip the valve to perform a quick release. Discard stems from the thyme and the bay leaf.
Slow Cooker Instructions
Combine ghee, onions, and kosher salt and cook on low for 4 hours, stirring occasionally.
Add in the arrowroot and stir.
Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Turn slow cooker up to high and cook for an additional 1-2 hours.
Notes
Use 1 tsp dried thyme instead of fresh.Not Whole30/Paleo/Gluten-free, you can sub in Worcestershire sauce for the coconut aminos, and all-purpose flour for the arrowroot powder.If you don't eat beef you can use chicken bone broth in lieu of the beef stock.