Eosinophilic Esophagitis Friendly Pressure Cooker Bone Broth

Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of nourishing staple that belongs in every safe-foods kitchen. Managing eosinophilic esophagitis often means scrutinizing every label and worrying about hidden additives in store-bought stocks — this recipe sidesteps all of that by keeping things completely from scratch. Roasting the bones first builds a dark, complex flavor before they ever hit the pressure cooker, so the finished broth tastes like it simmered all day even though the pressure cooker dramatically cuts down the time. Apple cider vinegar helps draw collagen and minerals out of the bones, which is why a successful batch gels beautifully once it chills — that wobble is a good sign. The vegetable base is simple and easy to tolerate: carrots, celery, onion, and garlic do the heavy lifting without introducing anything complicated or processed. Skimming the fat after chilling gives you a clean, clear broth that's as gentle as it is flavorful. Sip it warm on its own, use it as a cooking liquid, or freeze it in portions so you always have a trusted, safe base on hand.

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