This Instant Pot bone broth recipe is the ideal way to help repair your gut health or autoimmune condition.
The collagen and nutrients in the bones are exactly what the body needs to help with leaky gut.
Starting off your morning with a hot cup of bone broth is perfect for that autoimmune flare.
You could also keep leftover broth and use it for future soup recipes or to add to shredded chicken.
Instant Pot Bone Broth Recipe for Leaky Gut
You can normally get beef or chicken bones at your local grocer by asking the butcher.
Whole Foods has them in the freezer section ready to go or you can also ask around locally.
Many farmer’s markets sell bones for broth as well.
Try to find grass-fed and antibiotic-free animals or look for an organic label.
Again, you can use chicken or beef bones, whatever you prefer to eat.
I personally like to add some carrots, celery, and onion to my stock because it creates a wonderful flavor but you could just use the bones alone if you didn’t have vegetables on hand.
It’s recommended to add a few pounds of bones to the pot with 8-10 cups of water and 1Tablespoon of Apple Cider Vinegar.
The apple cider vinegar helps to draw out the collagen and nutrients from the bones.
I cook mine in the Instant Pot for about an hour to two hours depending on how large the bones are.
After the Instant Pot is done cooking, I let the heat reduce naturally instead of flipping the valve to venting.
You will need some containers to put the bone broth in such as these mason jars.
I freeze my leftover broth because I have histamine intolerance issues and keeping the broth in the fridge causes a reaction for me.
Instant Pot bone broth is so easy to make and seems to have endless uses at our house.
Simply add it to a recipe for a boost of collagen or sip it when you are not feeling so well.
Nothing better than hot salty bone broth.
This Instant Pot Bone Broth is rich in flavor and perfect for repairing gut health and reducing autoimmune issues.
- Beef or Chicken Stock Bones (2-3lbs.)
- 3 Large Carrots rough cut
- 3 Sticks of Celery rough cut
- 1 Onion rough cut
- 1 Tbsp. Apple Cider Vinegar
- 8–10 cups of water
- Place ingredients in Instant Pot (vegetables are optional)
- Seal Instant Pot and set for 1 hour or 2 hours for large bones.
- Cook until time is up and let the Instant Pot naturally release.
- Put broth into jars or containers and refrigerate leftovers. (Freeze leftovers for histamine issues)
- Serving Size: 1 cup
- Calories: 56
- Sugar: 2g
- Sodium: 168mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg