Easy Low Histamine Instant Pot Chicken Broth

By Sally Cameron on February 08, 2021

Gluten-Free, Grain-Free, Healing Histamine, Instant Pot/Pressure Cooker, Soups, Stews & Chilies, the daniel plan

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.

Instant Pot Chicken Broth | afoodcentriclife.com

Easy Low Histamine 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 2/3 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 | afoodcentriclife.com

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.

how to cut up a whole chicken | afoodcentriclife.com

cut up raw chicken pieces | afoodcentriclife.com

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.

Instant Pot Chicken Broth | afoodcentriclife.com

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 1/2 cup and 3 cup portions for sipping and using in soups. I also freeze in mini portions, a 1/2 a cup, to use to deglaze pans to make quick sauces.

Instant Pot Chicken Broth | afoodcentriclife.com

Easy Low Histamine Instant Pot Chickent Broth

Course Beverage, Broth
Cuisine American
Keyword bone broth, chicken, Instant Pot, low histamine
Prep Time 10 minutes
Cook Time 2 hours
Pressure time up and down 3 minutes
Total Time 2 hours 13 minutes
Servings 9 yield 9 cups
Calories 169kcal

Equipment

  • Instant Pot or electric pressure cooker

Ingredients

  • 3 pounds meaty bone-in chicken pieces or small whole chicken
  • 1/2 onion chopped
  • 2 carrots chopped
  • 1 large rib celery chopped
  • 1/2 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 2/3" 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.

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 72mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2462IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
4 Comments
  1. michael - February 8th, 2021

    always follow you and your healthy cooking Thank you for sharing with me

  2. Sally Cameron - February 8th, 2021

    Thank you Michael for following, reading and commenting. It means a lot.

  3. Kristina Pruett - June 5th, 2021

    Can the chicken meat be used?

  4. Sally Cameron - June 5th, 2021

    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.

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