Bone broth has been a staple in my diet for quite some time and it is something I am always recommending to my patients. It is packed full of nutrients and is especially beneficial for gut health. However, if you’re like me and suffer from histamine intolerance, making bone broth can be tricky. The longer it sits in the crockpot or slow cooker, the more histamine it makes. This is why I love this Instant Pot bone broth recipe. I like to throw in some apple cider vinegar, carrots, celery, onion, and a pinch of salt. Feel free to add whatever veggies you like or herbs to spice things up a bit.
The best thing about this recipe is that it only cooks for two hours as opposed to other bone broth recipes that cook for up to 24 hours which is way too long for someone with a histamine intolerance. I also freeze this recipe right away using silicone molds and reusable silicone storage bags which you can find links for below. These are perfect because you can freeze individual servings of bone broth, pop them out of the freezer and defrost them quickly. Defrosting bone broth quickly is another trick to reducing histamine build-up which is another reason I love these individual silicone trays. Here are the trays and the bags that I have been using and the ones I used in the video above.
A Two Hour Instant Pot Bone Broth Recipe
- 3 carrots
- 2 stalks of celery
- 1 sweet onion
- organic chicken bones
- 2 Tbsp. raw apple cider vinegar
- 1 pinch of salt
Place the bones along with the veggies, apple cider vinegar, and salt into the base of the Instant Pot.
Fill the instant pot to the max line with water.
Push the soup button and manually change the time to 120 minutes.
Allow the Instant Pot to depressurize naturally.
Strain the broth and store in silicone molds in the freezer.