(Total Time: 40 MIN| Serves: 7)
3 lbs pork marrow bones
1 cup apple cider vinegar
1 whole lemon, peeled and quartered
2 garlic cloves, whole
1 small onion, sliced
2 tsp salt
2 fresh thyme sprigs
1 tsp dried thyme
½ tsp dried sage
½ tsp cumin powder
Place the bones in the pot along with the remaining ingredients and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 35 minutes on high pressure.
When done, release the pressure naturally for about 10 minutes and then move he pressure valve to the ‘’Venting’’ position to release any remaining pressure.
Carefully open the lid and strain the liquid.
Per Serving (Calories 31 | Total Fats: 0.7g | Net Carbs: 2.2g | Protein: 3.8g |Fiber: 0.7g)