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 ⅔ 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.
- Instant Pot or electric pressure cooker
- 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
- 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 ⅔" 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.