Bone broth has been a staple in many traditional cultures for centuries, valued for its nutrient density and healing properties. In modern American paleo and carnivore circles, it is championed as a gut‑healing, collagen‑rich elixir that supports joint health and skin elasticity.

Globally, bone broth appears as French "bouillon", Chinese "tang", Vietnamese "pho" stock, and Mexican "caldo de hueso". Each region adds its own aromatics—herbs, spices, or vegetables—while the core concept of simmering bones for nutrients remains the same.

In carnivore‑focused communities, bone broth is often sipped plain, sometimes seasoned only with a pinch of sea salt, or used as a base for meat‑only soups. It is prized as a warm, nourishing drink that supports gut repair without plant‑based irritants.

Bone broth is commonly served during cold seasons, post‑surgery recovery, or as a restorative drink after fasting. In many cultures it appears at family gatherings as a starter to warm the palate before a hearty meal.

Both paleo and carnivore diets emphasize animal‑based nutrients and avoid plant irritants. Bone broth provides essential collagen, glycine, and minerals while staying completely animal‑derived, making it a cornerstone of these dietary philosophies.

Authentic bone broth uses animal bones (beef knuckles, chicken carcasses, pork ribs) and water, sometimes with a splash of vinegar. Acceptable substitutes include different animal bones or adding a small amount of sea salt for flavor, but avoid nightshades, onions, garlic, or pepper if you have gut sensitivities.

Pair it with grass‑fed steak, roasted organ meats, or use it as the liquid base for cauliflower mash, zucchini noodles, or a simple mushroom sauté. It also works beautifully as a sipping broth between meals for gut support.

This recipe eliminates all plant‑based irritants—no pepper, garlic, onion, or nightshades—focusing solely on collagen‑rich knuckle bones and pure water. The result is a clear, gut‑friendly broth that maximizes glycine intake without inflammatory additives.

Common mistakes include over‑filling the Instant Pot, not sealing the lid properly, and skipping the natural pressure release, which can lead to a cloudy broth. Also, neglecting to rinse the bones can introduce unwanted blood and impurities.

After the 4‑hour high‑pressure cycle and 30‑minute natural release, the broth should be rich, amber‑colored, and have a gelatinous texture when cooled. If the liquid is still watery, extend the cooking time by another hour.

Yes, you can make it ahead. Refrigerate in sealed jars for up to 5 days or freeze in portions for up to 3 months. Skim the solidified fat before reheating if you prefer a leaner broth.

The YouTube channel Paul Saladino MD specializes in carnivore‑focused nutrition, gut health, and evidence‑based discussions of animal‑based diets, often providing practical cooking tips like this gut‑friendly bone broth recipe.

Paul Saladino MD emphasizes strict avoidance of plant irritants, scientific explanations of gut physiology, and minimalist recipes that rely on high‑quality animal ingredients, setting his approach apart from more flexible low‑carb or paleo channels that still incorporate vegetables and spices.