Homemade Collagen-Rich Bone Broth (Gut-Friendly)
Homemade Collagen-Rich Bone Broth (Gut-Friendly) is a easy American recipe that serves 4. 40 calories per serving. Recipe by Paul Saladino MD on YouTube.
Prep: 7 min | Cook: 4 hrs 30 min | Total: 4 hrs 57 min
Cost: $8.50 total, $2.13 per serving
Ingredients
- 2 pounds Collagenous Knuckle Bones (grass-fed beef knuckle bones, cut into pieces)
- 2 liters Reverse Osmosis Water (filtered, no additives)
Instructions
Rinse Bones
Place the knuckle bones in a large bowl and rinse under cold running water, discarding any bone fragments or blood.
Time: PT5M
Add Bones and Water to Instant Pot
Transfer the rinsed bones to the Instant Pot inner pot. Pour the reverse osmosis water over the bones, filling up to the max fill line.
Time: PT2M
Pressure Cook
Secure the lid, set the vent to sealing, and select Manual/Pressure Cook on High for 4 hours.
Time: PT4H
Natural Pressure Release
Allow the Instant Pot to release pressure naturally for 30 minutes before turning the vent to venting to release any remaining pressure.
Time: PT30M
Strain the Broth
Open the lid, carefully pour the broth through a fine mesh strainer into a heat‑proof container, discarding the solids.
Time: PT5M
Cool, Skim Fat, and Store
Let the broth cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat if desired. Transfer to jars and store.
Time: PT15M
Nutrition Facts
- Calories
- 40
- Protein
- 9g
- Carbohydrates
- 0g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Paleo, Carnivore, Gluten-Free, Dairy-Free, Low-Carb
Ingredient Substitutions
- Instead of Collagenous Knuckle Bones: Chicken carcasses, Pork knuckles
- Instead of Reverse Osmosis Water: Filtered tap water
Equipment Needed
- Instant Pot (or electric pressure cooker)
- Large bowl for rinsing
- Fine mesh strainer
- Storage containers (glass jars or BPA‑free plastic)
- Tongs (optional)
- Measuring cup (optional)
Critical Steps — Do Not Skip
- Rinsing the bones to remove impurities.
- Sealing the Instant Pot lid correctly.
- Natural pressure release to keep broth clear.
- Straining the broth to remove bone fragments.
Chef Tips from the Video
- Roasting the bones at 400°F for 30 minutes before cooking adds a deep, caramelized flavor.
- Add a tablespoon of apple cider vinegar to the water to help pull calcium and other minerals from the bones.
- Save the rendered fat (tallow) on top of the chilled broth for cooking or flavoring other dishes.
Troubleshooting
Broth is cloudy or foamy.
Skim the foam during the first few minutes of cooking and strain through a fine mesh or cheesecloth.
Broth tastes bland.
Simmer for an additional hour or add a splash of apple cider vinegar at the start to help extract minerals.
Pressure cooker does not reach pressure.
Check that the sealing ring is clean and properly seated, and ensure the vent is set to sealing.
Storage
Refrigerator: Up to 5 days in sealed glass jars.
Freezer: Up to 3 months in freezer‑safe containers.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Portion the broth into individual jars for quick sip‑and‑go servings.
- Freeze in ice‑cube trays for easy addition to sauces or soups.
- Reheat gently on low heat; avoid boiling which can degrade gelatin.
Frequently Asked Questions
What is the cultural significance and history of bone broth in traditional American and paleo diets?
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.
What are the traditional regional variations of bone broth in global cuisines?
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.
How is bone broth traditionally served in carnivore‑focused communities?
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.
What occasions or celebrations feature bone broth in traditional cuisines?
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.
How does bone broth fit into the broader paleo and carnivore cuisine tradition?
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.
What are the authentic traditional ingredients for bone broth versus acceptable substitutes?
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.
What other paleo‑friendly dishes pair well with this homemade bone broth?
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.
What makes this homemade bone broth special or unique in the carnivore diet?
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.
What are the most common mistakes to avoid when making this bone broth?
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.
How do I know when this bone broth is done cooking and ready to strain?
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.
Can I make this bone broth ahead of time and how should I store it?
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.
What does the YouTube channel Paul Saladino MD specialize in?
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.
How does the YouTube channel Paul Saladino MD's approach to carnivore cooking differ from other diet channels?
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.
Last updated: August 20, 2026
