Eosinophilic Esophagitis Friendly Instant Pot Bone Broth
Rich, deeply savory, and made entirely from whole, recognizable ingredients, this bone broth is the kind of nourishing staple that earns a permanent spot in your weekly routine. Managing eosinophilic esophagitis often means scrutinizing every label for hidden triggers, and store-bought broths are notorious for sneaking in additives, flavor enhancers, and allergens that make them a gamble. This recipe keeps things clean — just roasted beef bones, fresh vegetables, and a handful of simple pantry staples, so you know exactly what's going into every cup. Roasting the bones first is the secret to that deep, complex flavor that makes this broth taste like it simmered all day on the stove. The Instant Pot does the heavy lifting under pressure, drawing out collagen and minerals that give the finished broth a silky, almost gel-like quality when chilled. Strain it, skim the fat, and you're left with a pure, golden liquid that works beautifully as a sipping broth, a soup base, or a gentle way to add flavor and nourishment to soft, easy-to-swallow meals. Make a big batch, portion it into containers, and you'll have a safe, comforting go-to ready whenever you need it.
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Learn more →Ingredients
8 servings
- 3 lb beef bones (knuckles, marrow bones, or a mix), cut into 2–3-inch pieces
- 2 tbsp apple cider vinegar
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp salt
- 8 cups cold water, or enough to reach the instant pot's max fill line
- 2 sprigs fresh thyme (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to the Instant Pot insert. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and thyme (if using). Pour in the apple cider vinegar and enough cold water to reach just below the max fill line — do not exceed it.
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