Low Histamine Pressure Cooker Bone Broth
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Learn more āIngredients
8 servings
- 3 lb beef bones (knuckles, marrow bones, or a mix)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 1 head garlic, halved crosswise
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp salt
- 8 cups cold water, plus more as needed
- small bunch fresh parsley (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30ā35 minutes, turning once halfway through, until deeply browned on all sides.
- 2
Transfer the roasted bones to the pressure cooker. Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, peppercorns, salt, and parsley (if using). Pour in the cold water ā the liquid should reach no higher than the pressure cooker's max-fill line; add or reduce water as needed.
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