After making long simmered bone broth for decades I now also make this low histamine broth in my Instant Pot. The shorter cooking time of 2 hours versus 20 hours not only saves time but reduces histamines for people like me with Histamine Intolerance and Mast Cell Activation Syndrome (MCAS).
People suffering with seasonal allergies, food sensitivities, and those who can't tolerate bone broth might also find this recipe beneficial. If you love your Instant Pot you're going to love this Instant Pot chicken broth! It's golden, delicious and nutritious because of the magic of pressure cooking.
Easy Instant Pot Chicken Broth
Pressure cooking is about faster cooking while retaining nutrients and flavor. I use a 6 quart Duo Instant Pot Plus, the most commonly sold size. If you have another brand of electric pressure cooker or a stove-top style, you can still make this. Once I got my Instant Pot I gave my old stove-top ones away because electric is so nice.
I still make my long simmered bone broth the traditional way with meaty pieces, bones and feet (for the collagen) and the depth of flavor is amazing, but to calm my histamine intolerance this broth is a life saver. It still tastes wonderful and provides delicious nutrition, plus I love the speed of it.
Ingredients for Instant Pot Chicken Broth
Buy 3 pounds total weight of chicken, either a small whole chicken or legs and thighs. If using a whole chicken follow the photos below for how to cut one up. If buying pieces, choose meaty pieces with the bones in. Just don't fill the inner pot beyond the PC max â…” fill line marked on the inside. Shopping note - organic chicken is your healthiest option, especially with a pressure cooker as it concentrates everything into your broth.
How to Cut Up a Whole Chicken
Cut excess fat from the chicken and place the pieces in the bottom of the pot. Add half of a chopped onion, 2 chopped carrots, 1 chopped large celery rib, 3 large cloves of garlic peeled and smashed, a bay leaf and a few sprigs of thyme. I had leftover chopped leek in the fridge and added that too. It adds nice flavor and nutrition. Use 1 small or half a large.
Making Instant Pot Chicken Broth
Fill the pot up to the fill line with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours.
What I love about making foods in my Instant Pot is you then walk away with no baby-sitting required. The house starts to smell wonderful and in 2 hours your broth is done. Hit the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
Finishing Instant Pot Chicken Broth
Strain the broth of spent chicken, bones and vegetables through a sieve or fine colander. Clean out the pot and add the broth back in, then place it in a sink full of ice and water to quickly chill (ice bath). After an hour your broth should be cold. Cover it and place it in the refrigerator overnight. In the morning skim the solidified fat from the surface, portion, label and freeze.
One additional tip, I strain the broth one more time through a fine sieve to remove any vegetable bits, but this is optional. You can use a small, mini strainer and do it as you portion into your glass containers for freezing.
Histamine Intolerance Tips
Because chicken is highly perishable and cooked foods gather histamine the longer they stand, portion and freeze this broth immediately after defatting. I freeze in 1 ½ cup and 3 cup portions for sipping and using in soups. I also freeze in mini portions, a ½ a cup, to use to deglaze pans to make quick sauces.
Equipment
- Instant Pot or electric pressure cooker
Ingredients
- 3 pounds meaty bone-in chicken pieces or small whole chicken
- ½ onion chopped
- 2 carrots chopped
- 1 large rib celery chopped
- ½ medium leek, rinsed of sand chopped
- 3 garlic cloves peeled and smashed
- 2-3 fresh thyme springs
- 1 bay leaf
- 2 quarts filtered water 8 cups
Instructions
- If using a whole chicken cut it into pieces and remove extra fat and skin. For help see the photos in the post. If using pieces trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, garlic, thyme, bay leaf and water.
- Fill the pot up to the line that reads "PC max â…”" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
- Strain the spent chicken, bones and vegetables thorugh a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling. Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chil for about 1 hour, or until the broth is below 70°F. Cover and olace the pot in the refrigerator overnight. In the morning skim teh durface of solidified fat, then portion, label, and freeze.
michael says
always follow you and your healthy cooking Thank you for sharing with me
Sally Cameron says
Thank you Michael for following, reading and commenting. It means a lot.
Kristina Pruett says
Can the chicken meat be used?
Sally Cameron says
Hi Kristina. The meat is pretty spent after giving it's all to the broth. I have a friend who used to save it for her dogs, but not for her consumption. If you use leftover frozen carcasses from roasting whole birds and even add about a half pound of chicken feet you won't have much meat anyway. I did the my last batch that way, now in the freezer. I use about 3-4 roasted carcasses and a few feet and the broth came out great, very gelatinous (collagen). One tip on saving your roasted carcasses. Before freezing, break the body down into smaller pieces with a heavy knife or poultry shears. That way they take up less room. Make sense? Thanks for asking, great question.
Kelly S says
If I make a whole chicken from frozen in my instant pot, can I toss in the veggies with it as above, and then use the broth afterwards? If so, would I just cook it on high for 2 hrs instead of on soup/broth? Thanks!
Sally Cameron says
Hi Kelly. First I would thaw the chicken (not use frozen). You may know that but I am not sure by your question and don't know how experienced a cook you are. Is your desire to make chicken soup or make broth? When you make broth this way, the chicken and vegetables are pretty well spent after two hours under pressure. It all falls apart and has given up its goodness to the broth. Then you strain off the broth, chill, and refrigerate so when it cools completely you can scoop the extra fat off the surface. If your desire is chicken soup, I would make the broth first, then make soup with the broth. Others may do it different but I think this gives the best results. If you make batches of broth and freeze you are always a short time away from having great soup. For even richer deeper broth, try the long version bone broth (not Instant Pot). It takes longer but much of the work is hands off. https://afoodcentriclife.com/liquid-gold-homemade-chicken-broth/ . I hope this answers your question if not let me know.
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Cheryl says
If you free a carcass or chicken how do you defrost it to use without increasing histamine? Thank you
Sally Cameron says
Hi Cheryl. If after roasting a chicken and stripping any extra meat you freeze the body right away, you can probably use them frozen but it will take longer. I've not tried it. Set the time for two hours and go through the release, then open and test it. I sometimes do that with my traditional broth recipe. You can also make that one, just don't let it go a long time. Stay with the 2-3 hour mark to keep histamines low. I hope that makes sense. One thing that will help; don't throw the whole carcass into plastic zip bags to freeze. Break them down into smaller pieces with a heavy knife or poultry/kitchen scissors so the pieces are small. They will thaw faster.